Seasoning: 4 salted egg yolk (stuffing), 4g butter (stuffing), 22g milk (stuffing), 0/5g condensed milk (stuffing)/kloc-,25g sugar (stuffing) and 2g corn starch (stuffing).

Practice steps:

1, sprinkle a little white wine on the surface of salted egg yolk, steam in cold water 10 minutes until cooked.

2. Crush it into pieces while it is hot

3. Add sugar, butter, milk and condensed milk to a small bowl, and heat it with insulated water until the sugar and butter melt and mix well.

4. Add the egg Huang Rong and mix well

5. Add corn starch and milk powder and mix well.

6. Cover it with plastic wrap and freeze it in the refrigerator for one hour to harden, then take it out and divide it into 10 pellets.

7. Add white sugar, milk, yeast and aluminum-free baking powder into the bread machine to synthesize smooth dough.

8. Warm, wet and ferment to twice the size.

9. Take out the dough, exhaust and knead it evenly into long strips, and divide it into 10 doses.

10, flattening, rolling with a rolling pin into a round disc with a thick center and a thin periphery.

1 1, wrapped in a stuffing.

12, slowly closed with escaping.

13, shaping with the mouth closed downwards, and secondary fermentation to 1 times the size.

14, spread oil paper or drawer cloth on the steamer, put cold water into the pot, add steamed buns, boil the water, turn off the fire after steaming for 10 minute, stew for 2-3 minutes, then open the lid and take it out.