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1. Mix all the ingredients for the custard filling.
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2. Stir-fry the fillings in a non-stick pan on a low fire (low fire under a low fire, steamed if you don’t know how to cook)
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3.
Stir fry until the custard filling becomes a block as shown in the picture (be sure to stir while heating)
Let the fried custard fillings cool and set aside.
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4. Now start mixing with the dough, all the ingredients of the dough
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5. Knead to three light (bath light hand light surface light)
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6. Cover the kneaded dough with plastic wrap and begin to ferment.
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7. Ferment to double the size
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8. The fermented dough is vented and divided into appropriate sizes, about 15 portions.
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9. The custard filling made before is also divided into equal-sized filling balls, which are also divided into 15 parts
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10. Take a piece of dough and wrap it with custard filling, squeeze it tightly and close it down.
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11. Put enough cold water in the steamer, and put the finished custard bag on the steamer paper. Proof for 15 minutes.
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12. After the high heat is boiled, steam for about 15 minutes, turn off the heat and wait 3 minutes before opening the lid
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13. Finished picture
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14. Finished picture
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Tips:The steamed mantou bun waits for a while before opening the lid to avoid dripping water on the steamed bun to affect the finished product