material
500 grams of medium gluten flour, 40 grams of fine sugar, 8 grams of baking powder, 20 grams of salad oil, 20 grams of cream, 8 grams of yeast powder, 6 pieces of 250 ㏄ water, 6 salted egg yolks, 60 grams of coconut powder, 30 grams of cream, 50 grams of condensed milk, moderate shredded green papaya and moderate shredded red papaya.
working methods
1. Mix the ingredients 1 and knead into dough, cover with plastic wrap and let stand for 40 minutes.
2. Bake or steam salted egg yolk, chop it up, and mix well with other ingredients to make stuffing.
3. Stick the dough made in 1 into large slices of about 30×60 cm, spread the mixed stuffing in the middle, and fold one side tightly.
4. Spread a layer of stuffing, and then fold the other side to make dough.
5. After spreading the stuffing on the other half of the dough, fold it in half and press it tightly. Dip a little water on the top and sprinkle with shredded green and red papaya.
6. Put a piece of white paper at the bottom of the steamer, put the Melaleuca Cake into the steamer and steam for 30 minutes on medium heat.