Cooking Steps

1. 

   Step1:Sample drawing (P.S. picture can be seen only after key points are opened

2. 

   Step2:Mix the Chengfen with the glutinous rice flour. Add boiling water, stir while adding. And make the dough. Do not add the dough at one time to prevent the dough from being too thin. Or add water in several times. A good dough. Add 1 spoon of vegetable oil. It's OK to use corn oil or sunflower seed oil without a lot of smell. About 5g. Knead it well and pull it into 10 small pasta.

3. 

   Step3:The butter is added with white sugar and heated in water. It does not need to wait for the butter to melt. After softening, it can be stirred with white sugar evenly. There is no sugar this time.

4. 

   Step4:Add the egg liquid two or three times. Stir well. It's OK to add egg liquid at one time. It just doesn't fuse at first. Mix well. It's a slightly thick liquid.

5. 

   Step5:Add milk. Stir well. If the mixing is not even, it doesn't matter if there is separation of oil and liquid. It will fuse when steaming.

6. 

   Step6:Add in the powder. Stir well. This one doesn't need to be turned over. It's very thin.

7. 

   Step7:After mixing evenly, steam in the pot. Steam for about 25 minutes, and then cook. During this period, the pot is opened every ten minutes and stirred once.

8. 

   Step8:I like soft stuffing. It can be steamed for a little shorter time. Out of the pot. A little cool. The ball can be. If the butter and liquid don't mix before, you need to knead the filling for a while after the air is cool. Knead it well and then make it into a ball. The cream filling is good.

9. 

   Step9:① flower shape - wear disposable gloves or apply oil on your hands. Take a facial dressing, press it flat and thin in your hands, put in a cream filling, and slowly close your mouth. Use a small spoon handle to shape the petals at the closing place.

10. 

    Step10:② pumpkin shape - wrap the cream filling with the dough. Press out the lines with the toothpick. Put a little cream filling on the top.

11. 

    Step11:The production of the milk yellow bag can exercise one's imagination very much. As long as you can think of the shape, you can use the mask to shape it. So expand your imagination and let it play freely. Wrap all the milk yellow bags in turn and steam them in the pot. Steam for 5 minutes. Simmer for 2 or 3 minutes. Because the dough was previously scalded with boiling water and the steamed bun was very small, the steaming time was very short.

12. 

    Step12:The finished product is beautiful and has strong milk flavor. It's delicious when it's hot.