1. Combine 2 egg yolks, 15g low-gluten flour, 15g cornstarch, 20g milk powder, 40g fine sugar, add one third of milk, and mix well
2. Add the remaining milk and mix well
3. Then add 20g of melted butter and mix well
4. Sift into the pan
5. Stir continuously over medium and small fire
6. Finally, stir until you can fry into a ball out of the pot
7. Knead it into a strip while it is hot, and divide it into 10 sections
8. Knead into small balls while hot
9. Take a bowl and mix 250g all-purpose flour, 2.5g all-purpose flour, 5g white sugar, and then add 150g Lanque milk and mix evenly
10. Stir and knead into a dough
11. Then put it on the chopping board and knead it thoroughly and knead it into a smooth dough, then knead it into a long strip, then cut it into 10 evenly-sized pieces, and cover with plastic wrap to prevent it from drying
12. Press the small noodles into a thin crust, then put the custard filling, wrap it like a bun, and then knead it into a ball
13. After making it, put it in the steamer for fermentation, and proof it to 1.5 times as large as it is elastic.
14. After the water is boiled, steam it on high heat for 15 minutes, turn off the heat and keep it stuffy for 2 minutes.
15. A custard bag becomes
