Flour (moderate amount)

, water (right amount),

Angel yeast (appropriate amount)

, eggs (50g),

Sugar (60g)

, flour (25g),

Butter (25g),

Milk (50g).

In the above formula, the first three items are dough, and the exact weight is stuffing. The most important thing about cream buns is to make stuffing. Let me talk about the stuffing method first. First of all, weigh all kinds of auxiliary materials with a food scale and knock the eggs into a big bowl, because the formula I provide is relatively small, and an egg is about 50 grams. Add sugar to the egg bowl and beat hard until it dissolves in the egg liquid. This will take a little time. Or burn some warm water, the hand temperature is around, and put the egg bowl in the water, which will save some time. The white sugar egg liquid must be stirred until there is no granular white sugar and completely dissolved, otherwise it will affect the mixing of subsequent materials, and then add milk. Sift the flour for later use. Add the sieved flour into the egg mixture several times, stirring while adding it to prevent the flour from becoming granular and stirring until it is completely dispersed. Sieve the stirred egg mixture again to ensure that there are no undistributed particles.

Add butter, this step does not need to melt the butter completely, because it will be steamed later. Add water to the pot to boil, and steam the prepared egg liquid in the pot. First, after the butter melts, stir it evenly. Cover the pot and stir with a spoon or scraper every 3 or 4 minutes. There is semi-concentrated egg liquid at the bottom of the bowl to avoid sticking to the bottom of the bowl. Stir while steaming. After about half an hour, the egg liquid will thicken until there is no liquid. You can take out the pot, let it cool and store it in the refrigerator, so that the stuffing is cold and can be kneaded into balls at low temperature. After the stuffing is made, you can wrap it, and the noodles can be made before the stuffing is made. Flour, water and angel yeast are mixed in proportion and fermented in a warm place. After the fermentation is completed, the dough should be kneaded repeatedly, and the dough should be pulled into a preparation with uniform size and rolled into skin. After cooling, the stuffing should be kneaded into balls with appropriate size and wrapped in leather bags. Steam in the pot 15 minutes.