Cooking Steps

1. 

   Step1:Add 5g yeast powder into 120ml hot milk and mix well.

2. 

   Step2:Add Matcha powder to the flour. If you don't like Matcha, you don't need to add it. It's delicious to make it into the original taste.

3. 

   Step3:Put the yeast milk into the flour and mix well. Knead it into a dough that doesn't stick to your hands. Cover it with a wet cloth and let it ferment.

4. 

   Step4:Take 4 yolks peeled from cooked salted duck eggs. Twist them gently with a spoon. Add butter and sugar and mix well.

5. 

   Step5:Mix evenl

6. 

   Step6:Add milk powder to mix with i

7. 

   Step7:Finally, knead the dough and refrigerate it for a while. Use it as the core of the quicksand bag. At the same time, wait for the dough to ferment.

8. 

   Step8:After the dough is fermented, it will expand to about 2 times its original size.

9. 

   Step9:Roll out the air inside. Knead the long strip and use the knife to divide it into several parts of uniform siz

10. 

    Step10:Take a piece of dough and press it into a cake with a thickness of the middle and a thickness of four sides. Put on the core of the dough and seal it from the bottom. Wrap it into a bun of uniform size.

11. 

    Step11:In the same way, finish the production of other steamed buns. Steam for about five minutes in a pot after boiling water. Turn the heat to continue steaming for five minutes. This can prevent the outer skin of the bun from bursting and the inner stuffing from flowing out. This step requires you to slowly test and master the fire.

12. 

    Step12:You can get out of the pot in ten minutes. Kneading and sealing, and heat are all factors that cause the dough to burst. Only you can try it slowly.

13. 

    Step13:Quicksand bag of blast mout

14. 

    Step14:The sink is dry. There is no feeling of quicksand. But the taste is still very good. Look at other recipes. You can add some liquid milk into the sink. After steaming, it will have quicksand effect. Only try again next time.