1. Recipe: One bag of pure milk, one egg, starch, custard powder, butter, white sugar, all-purpose flour.

2. Method: Prepare all the materials needed for custard filling. Pour the milk into the milk pot, lower the heat, add the sugar, and stir slowly until the sugar dissolves. Add all the powder and mix quickly, making sure to mix evenly. Use low heat throughout the process. The paste will easily stick to the pan. When stirring with a spoon, stir it evenly and quickly. When the milk is about to turn into a paste, add the egg liquid, stir quickly with a spoon, and turn off the heat. Knead the fermented dough well and deflate it, cut into small portions, and roll into thin round slices. Spoon the custard filling onto the dough sheet. Use the bun method to close the mouth. After the buns are closed, shape them slightly, turn them over and place them on the steamer. Put hot water in the steamer, about 60 degrees, and put the buns in for the second fermentation. The water in the steamer should not be overheated. If the water temperature is too high, the surface of the steamed buns will not be smooth. After half an hour, the buns became larger in size, indicating that they were ready for steaming. After the steamer is steamed, continue to steam for 15 minutes, turn off the heat, and simmer for 5 minutes before serving.