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1
Make the custard.
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2
Combine the milk and 2 tablespoons of sugar, and microwave for 2 minutes.
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3
Sift the ingredients into another container and microwave for 1 minute.
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4
Put the whole egg, egg yolk, and sugar (4 tablespoons) in a bowl, and beat with a handheld mixer until it turns pale.
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5
Add milk and mix well.
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6
Add ingredients to the egg mixture and mix in well.
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7
Cover with plastic wrap and microwave for 2-3 minutes.
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8
Mix very well again, and incorporate the butter and cream while it's still hot.
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9
Line a plate with parchment paper, spread the custard on it and microwave without covering for 20 seconds (It will be a rather stiff custard!
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10
).
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11
Make the dough.
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12
Mix the shiratama-ko and sugar in a bowl.
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13
Keep mixing while adding the water a little at a time.
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14
When it is smooth as shown in the photo, cover with plastic wrap and microwave for 2 minutes.
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15
Mix well and microwave for another 30 seconds.
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16
Repeat the mix and microwave for 30 seconds 2 to 3 times.
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17
When the dough is translucent, place on a work surface dusted with katakuriko and cut into 8 portions.
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18
Roll each portion into a 7 cm diameter circle.
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19
Wrap the custard in the dough, and seal.
