1. Ingredients (reference portion): 4pcs

Dough: fermented bun dough 100g

Golden quicksand filling: salted egg yolk 10g, butter 11g, granulated sugar 22g, kasbah (custard) 11g, milk powder 11g, milk 6g

(The above recipe is from the Taiwan famous chef Ye Weizhi, unaltered, I do double the amount)

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2. Steam the salted egg yolks in a pot over medium heat for 5 minutes until they are cooked, then remove and chop.

3. Cut the butter into slices and leave at room temperature to soften naturally.

4. Pour the sugar, custard powder and milk into a bowl and mix well.

5. Add the salted egg yolks and butter and shake well to form a smoothie filling, then cover with plastic wrap and send to the refrigerator to freeze for 6 hours or more (to make it easier to operate, I first freeze and solidify, and divide each portion into about 20 grams, then put it into the refrigerator to freeze).

6. Fermented dough can be according to personal habits (I used 300g of medium gluten flour, 180g of milk, 5g of vegetable oil, 3g of yeast), kneaded dough, room temperature rise until 2~3 times the size.

7. Divide the dough into equal-sized portions, between 20 and 25 grams, and loosen for about 10 minutes.

8. Roll out the dough, preferably in the center and around the thin, otherwise it will be too thin at the top and too thick at the bottom, which is not beautiful and may reveal the filling, and pack the filling into the dough.

9. After gathering the dough, press it slightly and put it in a steamer drawer for final fermentation.

10. The dough doesn't have to be doubled in size, but it must be visibly risen, so boil the water in the steamer and put it in the steamer drawer.

11. Steam on medium heat for 5 minutes (not too long, I accidentally steamed for 7 minutes, the feeling of quicksand is a little worse), turn off the heat and steam for about 2 minutes before opening the lid.

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