Chinese steam custard bun

Adjustments: - Reduced sugar in custard to 50g. - Used around 38g milk powder with water. - Used unsalted butter - Used frozen yolks with salt - Used extra virgin olive oil Method: - Used stand mixer - Froze custard overnight Dough: - Very sticky, had to add a lot more flour so that it does not stick as much, and let it rest and proof a bit before splitting into 10 piece - Final result still sticky, hard to put filling - Surface not very smooth Result: - Taste good and fluffy, but was sticking to the paper Next round: - Reduce water - Kneed for 10m first before adding oil and salt and kneed another 5m