(Ingredients 材料) Sweet Bun Dough麵包團: - Bread Flour 麵包粉 500g - Caster Sugar 細砂糖 100g - Yeast 酵母 1 1/2 tsp - Salt 鹽 1 tsp - Water 清水 270ml - Soften Butter 軟化牛油 50g - Egg Liquid 蛋液 - Sesame Seeds 芝麻

Custard Filling 奶黃餡: - Self Raising Flour 自發粉 150g - Custard Powder 蛋黃粉 75g - Milk Powder 奶粉 75g - Caster Sugar 細砂糖 150g - Eggs 雞蛋 5pcs - Evaporated Milk 淡奶 100g - Condensed Milk 煉奶 100g - Coconut Milk 椰漿 200ml - Butter 牛油 300g

Instructions: 1. Get ready all the ingredients. 2. Put bread flour, yeast, sugar, salt into a mixing bowl and mix well. Slowly pour in water. 3. Use slow speed to knead the dough till gluten is formed (can pull into very thin sheet without tearing). Add in butter and knead till well combined. 4. Remove dough from mixing bowl, shape into a smooth ball and put into a greased bowl. Cover with wet cloth. 5. Leave aside to prove till double in bulk. 6. To test, press with finger; 7. The depression should rise up and back to shape. 8. Punch down and knead again till smooth. Equally divide into around 50g each dough. 9. Leave aside to rest for 5 minutes. 10. The dough is now ready to be shape. Wrap with custard filling. 11. Leave aside to rest for 15 minutes. 12. Preheat oven to 180°C and bake around 15 minutes. Please adjust your baking time and temperature accordingly to your oven.

If the weather is hot, it is advisable to spray a layer of water over buns just before baking, so that the buns will not be dry.

Besides Custard Filling, other Fillings like chicken meat, sardines, sausages can be added into this basic recipe to form buns with different shapes and flavours.

Never over baked buns, it will be dry and hard.

做法： 1. 準備好所有材料。 2. 將麵粉、酵母、糖、鹽放入攪拌碗中，攪拌均勻。慢慢倒入水。 3. 用慢速揉麵糰，直到形成麵筋（可以拉成很薄的薄片而不撕裂）。加入牛油，揉至完全融合。 4. 將麵糰從主鍋中取出，揉成光滑的球狀，放入抹了油的碗中。用濕布蓋住。 5. 靜置發酵至兩倍大。 6. 要測試，用手指按壓； 7. 凹陷應該上升並恢復原狀。 8. 下壓再揉至光滑。平分成大約每個50g 麵糰。 9. 靜置5分鐘。 10. 麵糰現在可以成型了。包上奶黃餡。 11. 靜置15分鐘。 12. 將烤箱預熱至 180°C，烘烤約 15 分鐘。請根據您的烤箱調整烘烤時間和溫度。

如果天氣炎熱，建議在烤之前在包子上噴一層水，這樣包子就不會幹了。

除了奶黃陷，雞肉、沙丁魚、香腸等餡料可以添加到這個基本配方中，以形成不同形狀和口味的麵包。

不要烤過頭的麵包，它會又干又硬。