1. Put the salted egg yolk in a small bowl, cover with cling film and put it in the pot. The cling film is piercing and breathable. Boil on high heat and steam for about 10 minutes;
2. Take out the salted egg yolk, chop it with a knife while it is hot, and crush it into the powder;
3. Put the minced salted egg yolk in a bowl, add milk powder, corn starch, sugar, custard powder, and milk; stir well and set aside;
4. Melt 50 grams of butter in the microwave and pour it into a bowl containing salted egg yolks while it is still hot
5. Stir it well into the shape shown in the picture, cover with plastic wrap and put it in the refrigerator overnight;
6. Flour, yeast, and water are made into dough and fermented to twice the size;
7. Take out the fermented dough and knead it thoroughly to form a very smooth dough, knead it into a long strip;
8. Cut into a suitable size agent;
9. Roll out into the skin, dig a piece of the stuffing after refrigeration, the stuffing of the salted egg yolk after refrigeration has solidified and is easy to pack;
10. Make small buns
11. Put the wrapped custard buns into the steamer, and put corn husks underneath. The finished filling contains only 8 custard buns, and the remaining dough is made into flower rolls; cover the pot and let it stand for about 15 minutes; There is cold water in it, don't open fire;
12. After waking up, turn on low heat, turn to high heat after boiling, and steam for 15 minutes. After turning off the heat, immediately open the lid, and the smooth buns will come out of the pot;
13. The custard filling with a bit of salty taste has a rusty granular feel. The sweetness is moderate, which is much better than I expected.
Tips:After mixing the custard filling, put it in the refrigerator. After it is completely solidified, the bun is small. The steaming time can be up to 15 minutes.
