3g of low-gluten flour

auxiliary materials: 4g of yeast (dry), 5g of baking powder, 4g of salted egg yolk, 8g of corn starch, 67g of white sugar, 165ml of water, 4g of butter, 2g of milk, 1g of milk powder and 1g of gelatin. Yeast and baking powder are added with water and kneaded into smooth dough

Step 3

The dough is fermented to twice the size

Step 4

The salted egg yolk is steamed for 1 minutes. Crush

Step 5

White sugar, butter, milk, and softened gelatin tablets, and heat them in water to melt

Step 6

After the white sugar melts the butter, add condensed milk, corn flour and milk powder

Step 7

Finally, add salted egg yolk and mix well

The stuffing prepared in Step 8

Put it in the refrigerator for 1 hour

. Take out the exhaust

Step 1

Knead the flour until it is soft and moderate, divide it into 1 doses

Step 11

Squeeze the noodles, pack the shaped stuffing

Step 12

Close the mouth downwards, spread the steamer cloth or oil paper on the steamer to prevent it from sticking to the cage

Step 13

Put the cold water into the pot and put it in.