1. Put 2 egg yolks, white sugar, low-gluten flour, corn starch, and milk powder into the container and mix well. Then add 150 grams of milk and stir to form a custard paste. Directly sieve until the medium heat in the pot and continue to fry until thick filling: custard filling.
2. The fried custard filling is cooled to warm, and divided into 10 portions and rounded for use (knead if the hand temperature is acceptable, and it will not be kneaded if it is completely cooled).
3. Stir and mix all-purpose flour and yeast into the milk.
4. Knead until smooth and full of elasticity (the dough cannot be in that very soft state).
5. Divide the dough into 10 parts and knead it round and let it wake up for 15 minutes.
6. Press the dough to a similar thickness by hand.
7. Pack the custard filling.
8. Put it down and arrange the shape.
9. Fermented at 35°C for 35 minutes.
10. After the water boils, steam for 15 minutes, turn off the heat and simmer for 3 minutes.
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