Main Ingredients

Flour 300g

Supplements

Carrot

(Juice) 100ml

Yeast

4g

Egg Yolks

5pcs

Milk

A little

Seasoning

Water

50ml

Sugar

180g

Butter

100g

Methods for making quicksand buns

1. Steam the salted egg yolks (for 8-10 mins), and crush them

2. Add the egg yolks to the sugar, butter, and mix them well and blend them with a little milk to make a filling

3.

3. Put the stuffing into the refrigerator for 20 minutes

4. Wash and peel the carrots and squeeze the juice into 100ml; dissolve the yeast in 50ml of lukewarm water and let it stand for 5 minutes

5. Mix the flour with the sugar, pour in the carrot juice and the yeast water, and then stir with chopsticks to form a flocculent, knead into a dough, and then leave it to ferment

6. The dough should be 1.5 to 2 times its original size, with a honeycomb shape; gently squeeze the dough with your hands to get rid of any air bubbles

7. Roll out the dough until it is well-floured and soft, and then cut it into small dosage pieces

8. Lightly flatten the dosage pieces, wrap them in the egg yolk filling, and then round them up

9. Put them into a steamer and let them rest for 20-30 minutes for a second fermentation

10. Start steaming the buns, and continue steaming them for another 10 minutes after the water boils. Turn off the heat. 3 minutes later open the lid, ready