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Hello, this is Sweet The MI. Today, I'll be making Cream Buns! In this recipe, you don't need an oven! Enjoy your dessert! :) Ingredients for the Custard Cream: 3 Egg Yolks, 50g Sugar, 20g Cake Flour, 250ml Milk , and 15g Butter. Ingredients for the Bread Dough: 300g Bread Flour, 80g Cake Flour, 5g Salt, 60g Sugar, 5g Dry Yeast, 60ml Warm Water, 80ml Warm Milk, 20ml Warm Cream, 80g Egg, 40g Butter (room temperature). Recipe -- 1) Heat the milk and the butter in the saucepan until it comes just up to the boil. 2) Whisk together the egg yolks, sugar, and the cake flour then pour the boiled milk and whisk to blend. 3) Pour boiled mixture through a strainer and put over low heat, stirring or whisking constantly until thickened. 4) When cream is thickened enough and flour scent is gone, set aside to cool with plastic food wrap covered on top. 5) Pour cake flour and bread flour through a strainer and mix them with salt, sugar and the yeast. 6) Warm up the milk, water and the fresh cream (do not boil). 7) Mix the flour with the warmed-up liquids and knead the mixture until the dough is smooth and elastic. 8) When the dough is smooth and elastic, add butter at room temperature and again knead the mixture until the dough is smooth and elastic. 9) Wrap the dough with plastic food wrap and dough will need to be fermented until the dough size is doubled. 10) When dough size is doubled, let the gas leak out of the dough lightly then slice them into eight pieces. Dough will need to be fermented again for another 15 minutes. 11) Using fermented dough, roll it out with a rolling pin and let the gas leak out of the dough. Then place the custard cream in the center and shape them as I did. 12) The cake will need to be fermented again until the dough size is doubled. 13) Put cake into the pan and bake at low heat and make sure lid is on. When it's hot, the outside of the cake should be crunchy. When it's cold, it becomes soft. You can enjoy the cake at both temperatures. If you're using the oven, bake it at 200~220C (390~400F) for about 10 minutes.

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