Egg 80g
Butter 40g
Dry yeast
3 grams 1. Soften the butter at room temperature. 2. Beat with an electric mixer on low speed until smooth. 3. Add white sugar and beat until light in color. 4. Add the beaten eggs in two to three batches, mixing well each time. 5. Sift all dry ingredients together, then add to the bowl. 6. Mix into a uniform batter. 7. Steam in a steamer for about 30 minutes, removing and stirring with a mixer every 10 minutes before returning to steam. 8. After steaming, stir the batter while hot, then press and fold it with a rubber spatula until smooth and even. Cover with plastic wrap and refrigerate for at least 1 hour. 9. Place flour, water, and yeast into a bread machine. Select the dough program and knead for 35–40 minutes.10. Remove the kneaded dough from the work surface, lightly grease the surface with a small amount of oil, and knead it into a smooth dough. 11. Place the dough in a bowl, cover it with plastic wrap, and let it ferment at 28 degrees Celsius in an oven or at room temperature until it doubles in size. 12. Remove the dough and release the air, then knead it back into a round shape. Roll the dough into a long strip, divide it into small portions, and roll each portion into a round wrapper. 13. Take out the custard filling from the refrigerator, shape a small portion of the filling into a round ball, and place it in the center of the wrapper. 14. Wrap the filling into a round bun shape, with the sealed side facing downward. 15. Fill a steamer with water and bring it to a boil until steam rises, then place the buns into the steamer. 16. Cover the steamer with a lid and steam over high heat for about 15 minutes until done.