Sorry if this is a double post on the forum, but when I tried to post it on the forum initially to my knowledge, it never bothered posting the topic. I have a question about what type of filling to use in this recipe. It's a Japanese dessert called custard buns and traditionally they're steamed (at least to my knowledge they are). If somebody could please help regarding this I'd appreciate it. In Japanese, they're called kurimu-pan (cream bread is the literal translation).
I'm trying to figure out what type of filling to use. I don't want the filling to be so runny that
it ends up leaking out of the bun.
I've narrowed it down to these possibilities: