2. Beat in 2 egg yolks and add low-gluten flour, corn starch, milk powder and white sugar.
3. Add milk twice, add half, mix well, then add the remaining half, and continue to mix well. Butter melts into a liquid state in water or melts in a microwave oven, and is added to the stirred liquid.
4. Sieve into a non-stick pan, stir-fry over low heat, and keep stirring until it becomes a thick creamy yellow filling.
5, a little cool dough into 10 milk yellow ball, put it in the refrigerator and freeze it hard.
6. Add yeast into warm water, stir well and pour into flour to form a smooth dough. Cover with plastic wrap and ferment to twice the size.
7. Take out the dough and knead it repeatedly on the panel sprinkled with dry powder by hand, sprinkle dry powder and knead it repeatedly until the dough is smooth. Cutting across the board without air holes means kneading the dough in place. This step is crucial to determine whether the steamed steamed bread is smooth or not.
8. The dough is also divided into 10 portions, which are rounded separately. The rounded dough is flattened or rounded, and a cream ball is placed.
9. After closing like a steamed stuffed bun, pull off the small one above.
10, wrap all the cream buns and put them on the steamer to raise them to 1.5 times. The steamed bun embryo becomes full, and it becomes lighter when you weigh it with your hand. If you press a small pit, it will not rebound immediately, so it will be fermented.
1 1, put cold water on the pot, steam it after boiling 18 minutes, and then open the lid after 5 minutes.