Prepare ingredients

Materials: gluten 150g, yeast 2g, water 75ml, condensed milk, butter 35g, milk powder 35g, flour 30g, custard powder 10g, egg 1, and fine sugar 45g.

The first step is to mix the dough.

Mix yeast, water and flour, knead into a smooth dough, cover with a wet cloth and wake up until the volume increases by 2 times.

Step 2: Make stuffing.

Stir butter and sugar evenly; Beat in the eggs and mix well, then beat until smooth with an eggbeater; Sprinkle in sodium sulfate, custard powder and milk powder and mix well.

Step three, steam the stuffing.

Steaming the stirred stuffing in water; Put the steamed stuffing into a fresh-keeping bag and put it in the refrigerator to cool down.

(Tip: When steaming, stir with chopsticks every few minutes to avoid stuffing caking. )

Step four, wrap cream buns.

After the dough is fermented, exhaust it with a rolling pin; Divide into small dough of about 20g, roll the dough thin, put a proper amount of stuffing on the dough, wrap it, and knead it into a ball.

Step 5: Steamed cream buns.

Steam the boiled milk yellow bag for about 25 minutes.