Put 1 cup of milk (at room temperature or warm them a little bit in a microwave, not too hot, just a little warm), 2 teaspoons of sugar, 2 teaspoons of yeast into a Bosch mixer bowl, mix a little bit and wait for 5 minutes.
In the meanwhile, add ⅛ teaspoon of salt and 2 cups of all purpose flour in a bowl and mix it well.
After that, turn on #1 the lowest setting. Slowly add the flour mixture from step 2 into the mixer until the dough comes together. Then, turn on #3 middle high setting. Let the mixer run for 5 minutes.
Next, take the dough out and cover the dough with a wet cloth. Let it rise around 30-45 minutes at room temperature. (My trick to speed up dough rising time is to preheat the oven at 200F then turn off. After that, put the dough in the oven and cover with a wet cloth for 15-20 minutes.)
While waiting for the dough to rise, let's work on the filing. I love more filling, so I double up the filling ingredients. Pour 1 cup & 4 tablespoons of milk, 4 tablespoons of butter, 2 eggs, 1 cup of sugar, 2 tablespoons of custard powder and ½ cup of cornstarch into a saucepan.
Whisk and mix it very well.
Then, turn on the fire small to medium and keep stirring it.
Until it thickens and let it cool down a little bit.
At the same time, cut 12 pieces of parchment paper into square or rectangle shape.
Divide custard filling into 12 pieces, roll it like a ball.
After the dough rises it doubles.
Divide the dough into 12 pieces and roll it like a ball.
Roll the bread dough and flatten it by using a rolling pin. (The sides are thinner, the middle is thicker.)
Place the filling in the middle of the flattened bread dough.
Close it and roll it like a ball. After that, place the buns on the parchment papers. Cover with a damp cloth. Let it rise for 15-20 minutes.
After that, place the buns into a bamboo steamer.
Steam it for 15 minutes.