Cantonese steamed custard buns

Whisk the whole egg and yolks until no obvious white remains.

Stir in the melted butter and the milk.

Combine the cake flour, sugar and milk powder in a separate bowl, then pour the wet into the dry and stir to incorporate.

Pass the mixture through a sieve into a sauce pot to remove lumps.

Cook over the lowest heat, stirring constantly, 10 to 12 minutes on gas; lift the pot on and off the heat if the bottom thickens faster than the top.

Keep stirring past the creamy stage for a couple more minutes until it is a thick paste like scrambled eggs and separates from the pot, then turn off the heat.

Transfer to a container, press plastic film onto the surface and refrigerate overnight.

Divide the set custard into 12 pieces of about 30 g, cover and return to the fridge.

Stir the sugar and instant yeast into the cold milk until dissolved.

Combine the all-purpose flour and milk powder in the mixer bowl, pour in the yeast milk, premix with a spatula, then run the hook on medium-low for a couple of minutes.

Once no dry flour remains and the dough is a rough mass, add the softened butter a little at a time, kneading about 10 seconds between additions, then knead a further 8 minutes.

Shape into a smooth ball, cover and proof 1 to 1.5 hours until doubled; at 75 degrees Fahrenheit it took about 1 hour 20 minutes.

Test with a floured finger: a half inch hole that stays is ready.

Punch the dough for a minute to drive out the air, then knead on the surface 6 to 8 minutes, opening it out with the palm and body weight and folding it back to break the air pockets.

Divide into 12 pieces of about 50 g, cover with plastic wrap.

Shape each piece by pressing, folding in half and turning until the surface is smooth, then round it in both hands.

Rest the balls covered about 10 minutes to relax the gluten.

Dust with flour and roll each ball to about 4 inches, then roll the edge thinner so the wrapper is about 5 inches with a thick middle and thin sides.

Place 30 g of custard in the middle, press it down to the wrapper, squeeze the wrapper up with thumb and forefinger, wet the finger and pinch closed.

Set the buns seam down on parchment squares on a steamer rack, spaced apart, over room temperature water; cover and proof 20 minutes.

Turn the heat to high; when steam appears drop to medium-low and steam 15 minutes.

Turn off the heat and leave the lid on at least 3 minutes so the skins do not shrink.

Freeze after steaming for up to 3 months; re-steam from frozen without defrosting.