In a stand mixer, combine milk, yeast, sugar, flour, and oil. Mix on low speed for about 2 minutes, then increase to medium speed and knead for approximately 10 minutes until the dough is smooth and resembles a soft ball.

If kneading by hand, combine ingredients thoroughly and knead for 10-12 minutes on a lightly floured surface until the dough becomes shiny and elastic.

Once the dough has formed, roll it into a log, then fold it over itself to expel any air bubbles, repeating this three times.

After kneading, divide the dough into 10 equal pieces and roll each piece into a smooth ball.

Prepare the custard filling by whisking together eggs, milk, flour, and butter in a mixing bowl until smooth.

Cook this mixture over medium heat in a saucepan, stirring constantly until it thickens to a creamy consistency, approximately 5-7 minutes. Remove from heat and let it cool slightly.

Take each dough ball and flatten it into a disc. Place a spoonful of the custard filling in the center, then carefully pleat the edges of the dough to seal the filling.

Pinch tightly to form a bun shape and place each bun on a small square of parchment paper.

Cover the assembled buns with plastic wrap and allow them to proof for 30 minutes in a warm area.

Bring water to a gentle boil in your steamer, then carefully add the buns, making sure they don’t touch each other.

Cover and steam for approximately 10 minutes, or until the buns are soft and fluffy.

Once steamed, remove the buns from the steamer and allow them to cool for a minute before serving.