[Eng Sub]Creamy, creamy bun, skin like cotton, inside like a cake 

Cream filling：
Eggs: 3 (2 whole eggs, 1 yolk)
Sugar: 35g
Milk: 140g
Butter: 40g
All-purpose Flour: 20g
Wheat Starch: 40g
Milk powder: 40g
Main dough：
All-purpose Flour: 380g
Milk powder: 20g
Yeast: 4g
Water: 200g
In a pot of hot water, steam for 15 minutes, turn off heat and simmer for 5 minutes
Tip：
1、Knead the dough until smooth, first fermentation to 2 times the size, 25 degrees room temperature for about 90 minutes, the fermented dough press the air to vent, knead vigorously until the surface is smooth, no air bubbles inside to pack the filling. Secondary fermentation to 1.5 times larger, 25 degrees room temperature fermentation for about 45 minutes, fermentation depends on status not on time.
2、Make the milk yolk filling, the batter needs to be stirred until it is basically non-granular, heat the whole process on low heat, stir constantly, solidify into a ball and then turn off the heat, use a stirring stick to press evenly, use on the same day, not recommended to use after freezing, the taste and texture will be very different.