Cooking Steps

1. 

   Step1:Heat the yolk in the microwave for one minute. Crush it. The more you crush it, the better.

2. 

   Step2:Put the butter softened at room temperature into the crushed yolk. Mix wel

3. 

   Step3:Then add 30g milk powder, 18G milk, 35g sugar powder and mix well. If you like to eat sweet, you can increase the sugar content appropriately

4. 

   Step4:Mix well and refrigerate for half an hour. Take it out and make it into a ball. Then put it in the freezer. It's frozen hard

5. 

   Step5:Flour 200g. Milk 120ml. Yeast 2G. And smooth dough. About 20 minutes. Then fermentation at room temperature for about an hou

6. 

   Step6:Exhaust the fermented dough. Divide into ten part

7. 

   Step7:Take a piece of thin round skin pressed into the middle thick edge. Put the stuffing in the middle. Put it together in the tiger mouth. Wrap it up. Squeeze the gap tightly. Knead it round. Close it down. Put it on the cage drawer lined with oil paper

8. 

   Step8:After half an hour of fermentation, boil the pot with water. Steam it in a cage drawer for 8 minutes. Then turn off the fire and don't open the lid. Keep it stuffy for 3 minutes

9. 

   Step9:Out of po

10. 

    Step10:Out of po

11. 

    Step11:No quicksand. Why