Liu Sha Bao (Salted Egg Yolk Custard Buns)

Steam the salted egg yolks for 10 minutes, then let them rest for 5 minutes before cooling.

Combine gelatin powder and sugar in a bowl. Dissolve in boiling water, then add the cut butter and stir until melted.

Blend the cooled salted egg yolks until fine. Mix with custard powder and cornstarch.

Add the sugar liquid to the egg yolk mixture and mix until smooth.

Sift the mixture onto a plate, cover with plastic wrap, and freeze for at least 2 hours.

Shape the frozen mixture into balls and return to the freezer.

Combine all dough ingredients in a Thermomix bowl, set at dough button and beat for 7 minutes until elastic and smooth. Adjust with more water if needed.

Let the dough rest for 5 minutes, then shape into small balls.

Flatten and roll out the dough into discs, then place the filling in the center.

Wrap the dough around the filling, pleating or gathering it to enclose.

Proof the buns for 1 hour and 15 minutes, then steam for 11 minutes.

After steaming, let the buns sit for 5 minutes before serving to maintain their soft texture.