Custard Bun

After the butter has softened, gradually add the powdered sugar in batches, making sure to mix thoroughly after each addition.

Add the egg liquid in batches, making sure each addition is fully incorporated.

After mixing well, add water. Set aside.

Sift in all the dry ingredients. Mix well.

Steam over boiling water until cooked. Be careful to stir while steaming, so it doesn't get hard. Stir until it reaches a paste-like consistency.

Sift it, then roll it into small balls of 25 grams each, which makes it easier to wrap. Look how many I made, hehe.

Next, make the bread. Dissolve the yeast in 40-degree warm water and set aside.

Add the carrot juice and dissolved yeast water, stir with chopsticks until it becomes a snowflake-like texture, then knead it into a dough by hand.

Adding a little lard will make the surface smoother when steaming, especially with white flour, it will make the dough whiter and taste more fragrant.

Let it ferment in a warm place until it doubles in size.

Cut into small pieces of equal size and wrap with custard filling. Seal the opening and place it downward. Shape into rounds. Place on a steaming tray. Let rest for another 30 minutes, then steam on high heat for 10 minutes. After steaming, do not open the lid immediately; wait for a minute or two, so the buns are less likely to shrink.

The appearance after steaming. Golden yellow.