STEAMED EGG CUSTARD BUNS

  

Leather cake
65 grams of flour tang mien
250 grams of low protein flour
20 grams of milk powder
50 grams of powdered sugar
1/2 teaspoon baking powder
6 grams instant yeast
1 egg white
150 ml of ice water
30 grams of white butter
salt to taste
 

Filling custard (vian)
 

55g unsalted butter
2 egg yolk salted ripe
15g cornstarch
15g flour custard
15g milk powder
1/4 teaspoon salt
35 grams sugar
65 ml thick coconut milk instant   

To make the filling
Mix all ingredients and cook over low heat until thickened menggu.akkan and chill and round it off into sections and store in refrigerator
 

To make the pastry shell,
Mix flour with flour mien tang then sugar flour, yeast and milk powder.
Do not forget the last input baking powder, mix well
Next input the egg whites and use ice water little by little  sprinkle  Knead until smooth.
Add salt and white butter. Knead again until smooth. Let stand for 30 minutes
Furthermore kempiskan dough and weigh weighing 25 grams (mine 30g), rounded shape and let stand for up to 10 minutes.
Furthermore dough flat, then give the content .  put on paper and let stand for 40 minutes until fluffy , steamed 10 minutes until cooked.