1. Dry yeast is first boiled in a small amount of warm water and then put into flour, and then the remaining warm water is used to form a slightly hard and smooth dough. Then put it in a warm place and wait for it to ferment to twice its size.

2. Wait for the fermentation time to start making milk yellow stuffing. First, melt the butter insulation water into liquid.

3. Beat the eggs, add milk and sugar, and beat well with the eggs.

4. Add the cooled butter solution.

5. Add flour and beat until there are no dry powder particles.

6. Boil the water in the pot, add the milk yellow liquid and steam it.

7. Stir with a scraper or shovel every three minutes. Until there is no water.

8. This is steamed cream stuffing.

9. When the dough is fermented to twice its size, it will have obvious honeycomb.

10. Sprinkle dry flour on the chopping board. Take out the fermented flour and knead it into smooth and pore-free dough.

1 1. Knead the dough into a cylinder and divide it into equal doses. The size of the agent depends on the size of the steamed stuffed bun you want to wrap.

12. Press the small dose flat.

13. Roll it out with a rolling pin and make it into noodles with appropriate thickness.

14. Take a noodle and wrap it with stuffing.

15. Squeeze, round and close, all wrapped and put in a steamer until it is fermented again to 1.5 times the size. Steam the pot with cold water for fifteen minutes, turn off the heat and stew for five minutes.

16. Can the finished product be described by gold and white jade? Haha!