Stuffing: a. 25g millet flour, 50g evaporated milk, 20g coconut milk15g milk powder, 5g cheese powder, 40g sugar, 2g salt and 20g egg yolk; Butter15g

Leather: flour 150g, dry baking powder 2g, sugar 20g, baking powder 1g, and milk 80ml.

Preparation method of quick-frozen milk yellow bag:

① Put dry baking powder into 50 ml warm water, and bubbles will appear on the surface after 10 minutes.

(2) Put the material B into a non-stick pan in turn, and add the material A after a little stirring. Stir and cook over medium heat. When the mixture solidifies into a solid, remove it from the fire, add C and stir well. After cooling slightly, cover it and put it in the refrigerator.

③ Mix flour and baking powder sugar evenly, add baking powder water and milk, and knead until the dough is smooth and not sticky.

(4) Put the dough into a bowl twice the size and seal it with a safety film, and poke several holes in the safety film with a fork. Leave it in a warm place for about 40 minutes, or take it out when the dough is fermented to the size of a whole bowl. Knead the dough until it is smooth, and then cut it into 8 equal parts with a knife (the dough will not stick to the knife surface).

⑤ Then, take the stuffing out of the refrigerator and knead it evenly, and cut it into 8 equal parts with a knife.

⑥ Knead each equal portion of dough evenly, knead it into a circle, and wrap it with stuffing. After folding in half, pinch the periphery, just like wrapping jiaozi.

⑦ 10 minutes later, add cold water into the pot and steam the steamed bread in a steamer for 20-25 minutes.