Ingredients: 400g of pork (fat and thin), 20g of salted duck eggs/kloc-0, 50g of wheat flour. Seasoning: 5g of sugar, 250g of ordinary water, 5g of baking soda and 5g of yeast. Features of egg yolk package: fragrant egg yolk, tender and full filling. Method of egg yolk wrapping: 1. Mix flour, dry yeast powder, baking powder and white sugar evenly in a container, add 250 ml of water, stir into blocks, knead by hand, and knead repeatedly on the chopping board until the dough is smooth and delicate. 2. Take fresh meat, wash it, twist it into meat stuffing, scrape it into dough, and add a salted egg yolk. 3. Divide the dough into small pieces, roll it into dough, wrap it with stuffing, knead it into dough, and steam it in the usual way. Tips for making egg yolk buns: 1. Egg yolk buns are filled with fresh meat and a salted egg yolk. It tastes salty and fragrant. If you want to increase the aroma, you can add mushrooms, which will become a salty and attractive, delicious and refreshing "mushroom egg yolk package". 2. Steaming: It should be noted that the water in the steamer is preferably 60% to 80% full. At the same time, the water must be boiled to cover the cage cover, and then steamed with full steam. Remember not to uncover the middle lid and steam out full steamed buns and buns. Steaming can be divided into steamer steaming and steamer steaming. A. steamer steaming: (1) spread gauze on the steamer; (2) putting the green embryo after proofing on a steamer; (3) The fire is steaming fiercely (generally 12). B, steaming in a steamer: (1) placing the green embryo after proofing on a boiling steamer; (2) Steam over high fire (usually 12 minutes).

Remember to adopt