Ingredient for Sponge Dough
Special wheat flour: 200g
Warm water: 130g
Sugar: 1 tsp
Yeast: 2 tsp
Ingredient for Custard Filling
Egg yolks: 2
Sugar: 60g
Vanilla extract: 1 tbsp
Custard powder: 3 tbsp
Unsalted butter: 20g
Fresh milk: 1 ¼ cup
Ingredient for Main Dough
Special wheat flour: 150g
Cornstarch: 30g
Purple sweet potato powder: 2 tbsp
Sugar: 70g
Water: 60g
Salt: ½ tsp
Vegetable shortening: 50g
Instruction for the Sponge Dough preparation
1. Mix warm water and yeast together.
2. Add to flour and knead until it forms a dough ball. Let it rest for 30 minutes.
Instruction for Custard Filling
1. Mix all ingredients together, ensuring the egg yolks are fully incorporated.
2. Heat the mixture until it thickens slightly, then stir in butter until smooth. Set aside.
Instruction for the Main Dough
1. In a mixing bowl, combine flour, cornstarch, and purple sweet potato powder.
Add the sponge dough and knead using a stand mixer at medium speed until it forms a dough.
2. Add vegetable shortening and knead at high speed until smooth and elastic.
3. Divide the dough into two parts: 25g purple dough for the corn body and 8g green dough for the leaves.
Flatten the purple dough, add custard filling, and seal into a bun shape.
Place the buns on parchment paper and let them rise until doubled in size (about 1 hour).
4. Pour water into the Sharp Computer Rice Cooker KS-COM18 up to level 2 for regular rice.
Select the CAKE (Steam) program. Once the water boils, place the steaming rack inside.
Steam for 10-12 minutes until soft and fluffy.
5. Serve warm and enjoy the melt-in-your-mouth custard goodness inside every bite!
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