Milk yellow bun, also known as milk yellow bun, is a traditional Cantonese dessert. Cantonese like to order a cage when drinking morning tea, and slowly taste its rich milk flavor, as well as the delicate and smooth taste of milk yellow stuffing.
5 salted duck yolks
10 g custard powder
15g orange powder
20G milk powder
3 G yeast
Step 1Dice carrots.
Step 2Add 50 grams of water and fry into a paste.
Step 3Flour, yeast and carrot paste.
Step 4Stir with chopsticks.
Step 5Fermentation in synthetic dough.
Step 6Now it's ready to make cream puddles, and the butter is ready.
Step 7Heat the butter, add sugar, milk powder, milk powder, custard powder and orange powder, mix well, add salted duck yolk paste, mix well, cool and store for one hour, set the shape.
Step 8When the dough is ready, it can be used as a preparation
Step 9It is made into a bun sized preparation and rolled into dough.
Step 10Wrap it in cream.
Step 11It's like a bun.
Step 12The steamed buns are too much.
Step 13Wash and wet the drawer cloth and put it into the quicksand bag.
Step 14Cover well, ferment for 20 minutes, open fire, steam for 15 minutes, turn off the fire and open for 5 minutes.
Step 15Let's cool down and get out of the pot.
Step 16It's not good to take pictures at night.
Step 17Open it and you'll get quicksand