Cooking Steps

1. 

   Step1:Skin part - chopped salt free butter. Add glutinous rice flour, corn starch, water and sugar. Mix al

2. 

   Step2:Stir evenly. Cover with plastic wrap and steam in a po

3. 

   Step3:Salt free butter should be put in together. Steam over high heat for 30 minutes (continue to steam if not cooked

4. 

   Step4:After steaming, knead evenly and refrigerate for 30 minute

5. 

   Step5:Hand powder part - heat the pot. Pour in glutinous rice powder. Stir fry slowly over low heat until the color is slightly yellow. Turn off the hea

6. 

   Step6:Screening. Standb

7. 

   Step7:Stuffing part - animal cream with white sugar (I added some cocoa powder. You can also add Matcha powder or other). Whisk it to a clear pattern and flower mounting state at high speed. Refrigerate it for standby

8. 

   Step8:Start making - sprinkle a proper amount of technique on the chopping board. Pull a small lump of skin (specific grams, according to the cupboard holder you put in xuemeiniang). Roll thin and roll round (not too thin)

9. 

   Step9:Scoop a spoonful of crea

10. 

    Step10:Baozi techniqu

11. 

    Step11:Close down. Put in the cupboard holder. Refrigerate overnight (one hour is enough. I made it at 1:00 in the morning

12. 

    Step12:White and fat