Chinese Custard Buns

Instructions

1. Prepare the dough
   In a large mixing bowl, combine flour, yeast, and sugar. Slowly add warm water while stirring until a dough forms. Add the vegetable oil and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 30-40 minutes until doubled in size.
2. Make the custard filling
   In a medium saucepan, whisk together egg yolks, sugar, and softened butter until well combined. Add evaporated milk, custard powder, vanilla extract, and salt, whisking until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a custard consistency, about 5-7 minutes. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent skin formation), and refrigerate for at least 30 minutes until completely cooled.
3. Divide and shape the dough
   Punch down the risen dough and transfer to a lightly floured surface. Divide the dough into 12 equal portions, about 40g each. Shape each portion into a ball and cover with a damp cloth to prevent drying.
4. Fill the buns
   Take one dough ball and flatten it with your palm into a disc about 3½ inches (9cm) in diameter, making the edges thinner than the center. Place 1 tablespoon of chilled custard filling in the center. Carefully bring the edges up and pinch them together to seal completely. Place the bun seam-side down on a small square of parchment paper.
5. Second rise
   Arrange the filled buns in a steamer basket, leaving about 2 inches between each bun as they will expand during cooking. Cover with a lid and let rest for 15 minutes for a second rise.
6. Steam the buns
   Bring water to a boil in a wok or pot that fits your steamer. Place the steamer over the boiling water and steam the buns for 12-15 minutes on high heat. To prevent water condensation from dripping onto the buns, wrap the steamer lid with a clean kitchen towel.
7. Serve
   Once cooked, turn off the heat but do not remove the lid immediately. Wait 2-3 minutes before opening to prevent the buns from collapsing due to sudden temperature change. Serve the custard buns warm for the best flavor and texture.