Steamed custard buns

Your ingredients

Get ready: Bowls, spoon, rolling pin, baking-paper squares and covered steamer.

• 🍗Filling: 3 yolks of hard-boiled eggs, or cooked salted duck egg yolks
• 🥛Filling: 50 g unsalted butter, softened
• 🍯Filling: 30 g sugar
• 🥛Filling: 30 g full-fat milk powder
• 🍚Dough: 175 g bao flour/cake flour, or plain flour
• 🥣Dough: 1 tsp instant dry yeast
• 🥣Dough: 1 tsp baking powder
• 🍯Dough: 1 tbsp sugar
• 🥣Dough: 1 tbsp neutral cooking oil
• 💧Dough: 90 ml lukewarm water

Let’s make it

1. Make the filling

   Mash the cooked yolks finely while warm. Mix with softened butter, sugar and milk powder until smooth, then refrigerate to firm slightly.

2. Mix and knead

   Mix dough flour, yeast, baking powder, sugar and oil. Gradually add lukewarm water to make a soft, non-sticky dough. Cover for 10 minutes, then knead until very smooth.

3. Wrap eight buns

   Divide dough into eight and keep covered. Roll each into a disc about 9 cm across, with thinner edges. Divide filling between them, bring edges together and seal completely.

4. Let them puff

   Put buns seam-side down on paper squares in the steamer, leaving room between them. Rest for about 30 minutes until light and plump, not necessarily doubled.

5. Steam and serve

   Set over boiling water, cover and steam for about 8 minutes, longer if needed until dough is cooked through. Lift the lid away from your face. Let the hot filling cool a little before biting.