Cream buns are my favorite. The whole family likes to eat! In the past, I used to buy quick-frozen cream buns in the supermarket, and I just went home and steamed them in the pot for ten minutes. But selling outside is always not as good as doing it yourself. It's still an old saying, do your own health and rest assured! So I tried to do it myself. It was quite successful for the first time. Get the unanimous praise of the family.

ingredients for cream-colored bread

flour for dough 3g/sugar 2g/ a little

warm water about 15g. Two eggs for cream-colored stuffing (each with a shell about 5g)

milk 5g, sugar 5g

butter 5g, flour 5g

the practice of cream-colored bread

Step 1

dry yeast with a little warm water first. Then put it in a warm place and wait for it to ferment to twice its size.

Step 2

Wait for the fermentation time to start making the cream filling. First, melt the butter insulation water into liquid.

Step 3

Beat the eggs, add milk and sugar, and beat well with the eggs.

step 4

add the cooled butter solution.

step 5

add flour and beat until there are no dry powder particles.

Step 6

Boil water in the pot, add milk yellow liquid and steam it over water.

step 7

stir with a spatula or shovel every three minutes. Until there is no water.

Step 8

This is steamed cream filling.

Step 9

When the dough is fermented to twice its size, there will be obvious honeycomb.

Step 1

Sprinkle dry flour on the chopping board. Take out the fermented dough and knead it into smooth and pore-free dough

Step 11

Knead the kneaded dough into a cylindrical shape and divide it into equal-sized agents. The size of the agent depends on the size of the steamed stuffed bun you want to wrap.

Step 12

Press the small dose into a flat shape.

Step 13

Roll out the dough with a rolling pin to make dough pieces with appropriate thickness.

Step 14

Take a dough piece and wrap it with stuffing

Step 15

Squeeze it tightly, roll it round and put it in a steamer until it is fermented to 1.5 times its size again. Steam the pot with cold water for fifteen minutes, turn off the heat and stew for five minutes.