Custard Cream Bun Recipe

Instructions

1. Add sugar and vanilla bean paste to egg yolk and mix, then add cornstarch and mix. Add hot milk and mix.
2. Cover and microwave for 1 minute and 30 seconds, mix, cover again with wrap and microwave for another 2 minutes, and mix until smooth.
3. Sift through a sieve to cool.
4. Make 3 grooves in the bread flour, put sugar, salt, and dry yeast in each groove, mix with flour first, and then mix thoroughly.
5. Add eggs and milk and mix until combined. Add soft unsalted butter and knead for about 15 minutes until smooth.
6. Cover with cling film and ferment in a warm place for 1 hour, drain the gas, and divide into 6 pieces.
7. Drain the divided dough and round it, cover with cling wrap, and ferment for about 15 minutes.
8. Roll out the dough, put the cream in the middle, wrap the cream to shape it, pan it in an oven pan, cover it with cling wrap, and let it ferment for about 30 minutes.
9. Apply milk on the top of the bread and bake in an oven preheated to 180 degrees for 15 minutes.