Steamed Creamy Sweet Corn Custard Bun ????? ?Sweet Corn Nai Huang Bao)

100ml milk
50g caster sugar
50g unsalted butter
2 eggs
10g cheese (used 30g)
25g corn flour
25g plain flour
100g creamy sweet corns (used can sweet corns)
1 chopped salted egg yolk (omitted)

Steps:
1. Add milk, sugar and butter in pot, stir under low heat until bubbles.
2. Eggs lightly beaten, add in cheese, corn flour and plain flour, mix well the egg mixture.
3. Add the egg mixture batter into (1), stir well.
4. Bring the pot over the low heat, keep stirring until thicken. Add creamy sweet corns and salted egg yolk (omitted), until it form a soft dough.

Bao/Bun Ingredients:
400g bao flour
1 tsp instant dry yeast
200ml warm milk
20g sugar
1/4 salt
some vegetable shortening

Steps:
1. Place the yeast into warm milk for 5 mins.
2. Add all above dry ingredients into a bowl, graduately pour in the milk. Knead until it form a nonsticky dough, add the vegetable shortening and knead until the dough is smooth and elastic.
3. Form a ball and place in a bowl cover with damp cloth. Let it proof for 1 hour.
4. Once proofing complete, press out the air and form a long dough. Divide the dough into 18 nos.
5. Flatten the dough, stuff in custard filling in the middle, wrap it into small ball.
6. Place bao dough on a piece of baking paper and let it proof for another 40 mins.
7. Place bao dough in the preheat steamer and steam for 10~12 mins.

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