Cooking Steps

1. 

   Step1:The salted duck egg yolk is 150 ℃ for 10 minutes. When it's cooked, grind it.

2. 

   Step2:Add sugar powder, custard powder, milk powder and melted butter sauce. Mix well and then add milk. Mix smoothly. Refrigerate for 2 hours. Take out and knead into small balls. Freeze for another night.

3. 

   Step3:Wash the spinach leaves. Scald the spinach in boiling water. Remove the discoloration of spinach. Cool it in cold boiled water.

4. 

   Step4:Use the cooking machine to make fine mud. Use a fine sieve to filter out the juice. Keep the spinach mud.

5. 

   Step5:The glutinous rice flour is added with soft white sugar. A small amount of it is added with warm water for many times. It is stirred into a ball.

6. 

   Step6:Pour boiling water into the clear powder, stir evenly, tear into granules and add into the glutinous rice dough. After kneading, add lard and stir well.

7. 

   Step7:Spread the dough on the plate as thin as possible. Steam for about 10-15 minutes after boiling. Take it out for use.

8. 

   Step8:Add the spinach puree to the glutinous rice balls just out of the pot. Stir vigorously to make the glutinous rice balls colored. Put it in a warm place and divide into 10 parts.

9. 

   Step9:Cut taro and purple sweet potato. Steam for 15 minutes. Put in the blender. Add milk powder, butter, sugar powder and sugar to mix into mud.

10. 

    Step10:Pour the mashed taro into a non stick pot. Stir fry over medium or low heat until it is lumpy and does not touch the scraper.

11. 

    Step11:After the taro is frozen, divide the taro into 10 parts. Take one part and press it flat. Cover the frozen core filling

12. 

    Step12:Take a piece of spinach skin and wrap it around the taro clay filling. Slowly close the mouth and rub it into a round shape. Wrap it with a fresh-keeping film. Keep the skin soft and waxy

13. 

    Step13:Finished produc