How to make Cantonese dim sum milky bun filling and skin (at home)?

Filling:

Cream, milk, eggs, oil, sugar, flour,

Crust:

Flour, water, yeast

Making Steps:

1, put a proper amount of warm water with yeast and flour in the basin, and form a dough, and put it to one side until the dough rises.

2, first cut a small piece of cream into a small bowl, and then put the bowl into a pot with hot water to melt slowly.

3. In a small stainless steel bowl, beat the eggs, then pour in a little milk, put the sugar, oil, cream and a little flour and mix well.

4, put the mixture of filling on the steamer, 5 minutes after the pot boiled stir with chopsticks, in the pot boiled for 10 minutes and then stir again, in the pot boiled 15 minutes after the time is cooked.

5. After the dough has risen, knead it into a small dessert, roll it out thinly with a rolling pin, and wrap it up like a bun, but with the seal facing down.

6, put the wrapped milky buns into the pot, steamed can be.