Although I found the following recipe from Gourmet World, I made it myself, and the skin is really torn off, and the stuffing can flow out, but it must be when the steamed buns are still hot. Cold stuffing will solidify

quicksand bag

dough material: 25g of flour, 3g of yeast, 2g of baking powder, 7g of milk

quicksand stuffing material: 4 salted duck egg yolks, 45g of sugar (ratio of 2: 1), a little milk and a little butter

Practice: 1. Mix flour, yeast and baking powder. Stuffing

3. Knead the dough into strips, divide it into 1 equal parts, and flatten it by hand

4. Put the stuffing in the middle of the dough, pinch it tightly, put it down on a steamer, and ferment it to twice its size

5. Put it in a cold water pot, steam it for 1 minutes on medium fire, then open the lid after 3 minutes, and take it out < It is not advisable to put too much stuffing when wrapping, so as to avoid exposing

stuffing when steaming.