1. Put the ingredients except the custard filling into the bread machine first
2. Knead it into a smooth dough, then leave it in a warm place to ferment
3. When the dough is fermented, make the custard filling, put the milk ➕ light cream ➕ vanilla extract into the milk pot
4. 4 egg yolks
5. Add granulated sugar and mix well
6. Sift and add white shark cake flour and cornstarch
7. Continue to stir evenly
8. The liquid in the milk pan is heated to a boil
9. Pour a small amount into the egg yolk paste, stirring while pouring
10. Pour the well-stirred custard back into the milk pan
11. Turn on a low heat and stir while heating until the texture is thick
12. Put the best custard filling in a bowl, cover with plastic wrap, and place in the refrigerator to cool
13. Put the cooled custard stuffing in a piping bag
14. Prove the dough to double its size, take it out
15. Re-exhaust and round
16. If the vented dough is cut, no pores can be seen
17. Divide evenly into small doses (the picture is 11, and the formula can be 22)
18. Roll out into a circle thick in the middle and thin around the circumference
19. The wrapping method here is different from other places. First, pinch the folds like a bun
20. Wrap it into a circle with a hole in the middle
21. Squeeze the custard filling in
22. Pinch the mouth tightly
23. Place it with the mouth facing down
24. Proof until the bun is 1.5 times the size
25. Turn on the fire, steam for about 15 minutes after SAIC, turn off the heat and simmer for 5 minutes
26. Baked, is it very smooth and cute
27. Take a bite, the soft custard filling, super delicious
