Cooking Steps

1. 

   Step1:After the salted duck eggs are steamed, they are washed in cold water and peeled. The yolk and protein are put separately; the salted egg yolk is scraped into mud and chopped. The protein is also chopped.

2. 

   Step2:Add 25 grams of sugar to the salted egg yolk and stir. Add 2 teaspoons of condensed milk, 50 ml of milk and 2 teaspoons of butter (or cooked lard) and stir together to make a paste

3. 

   Step3:Add 2 teaspoons of peanuts finely fried and mashed. A little osmanthus. Stir well. The egg yolk filling is ready. (it's better to freeze the yolk stuffing into solid slices in advance

4. 

   Step4:300 grams of corn flour. Add 25 grams of sugar, 150 ml coconut juice and 1 teaspoon of oil. Stir with chopsticks to make flakes. Then knead into dough. Cover with wet cloth and let go for 20 minutes.

5. 

   Step5:Cut the dough in half and knead it into long strips. Then pull out the dosage. Dip it in the dry powder.

6. 

   Step6:The preparation is flattened. The middle is thick and the edge is thin.

7. 

   Step7:It's like wrapping a bun. If you don't put any stuffing in it, you need to squeeze half a bucket first

8. 

   Step8:It's like this......

9. 

   Step9:Put in a teaspoon of yolk filling

10. 

    Step10:Add some protein fines

11. 

    Step11:Finally, wrap it up into a bun. Put the fold side down.

12. 

    Step12:Oil the steaming tray, put the steamed buns in place, boil the water in the pot, put it in the steaming tray, steam for 12 minutes in high heat, turn the low heat for 2 minutes, turn off the heat and simmer for 2 minutes, and then out of the pot.

13. 

    Step13:It's made of salted egg yolk and protein. It's salty and sweet. It has a unique flavor. Take a bite. The yolk sand overflows. The fragrance overflows.

14. 

    Step14:It's a pastry made of coarse grains. It's inspired by Guangdong Liusha bag. Peanut kernel is added to the filling to enhance the flavor. The dough is added with coconut juice. It tastes more fragrant with coconut milk.