![[cantonese Cuisine]: Quicksand Bao](https://img.simplechinesefood.com/89/890ee3363896940cc70560f0c75f0b18.jpg "[cantonese Cuisine]: Quicksand Bao")
1. Divide the flour, sugar, yeast, and lead-free baking powder into two equal parts and put them in a basin; wash and peel the carrots, mix half of the water with the carrots and squeeze them into juice. The yeast is dissolved in the water and the carrots and let stand for 5 minutes.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/bf/bf30c0aa3cf0d356165ae8cba2575a98.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
2. Knead into dough separately and ferment for later use.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/70/707b20167b93dcec3c55e7811c22036f.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
3. The salted egg yolk is steamed (8-10 minutes) and crushed.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/74/745e23c691600818fc7b01856b479026.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
4. Add sugar, butter, chestnut powder, and milk powder to the egg yolk and mix well. Add a little carrot juice to make a filling.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/81/81a47c11a22dbaa420f9f06aabbf7818.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
5. Put the prepared fillings in the refrigerator for 20 minutes.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/34/349d75e0722872a0ba2f03ff02282180.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
6. The dough is fermented to 1.5 times to 2 times its original size, showing a honeycomb shape; gently squeeze the dough to remove bubbles.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/ec/ec8c96d463a1f0f907b75b0f4f4ede29.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
7. Knead until the flour is soft and moderate, and cut into small portions.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/91/91fc8cdbd4a53c6d2664723cd0a0b086.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
8. Knead back and forth into a long strip, spiral three two-color noodles into a potion.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/fb/fb52268f44e27021441fa4d01666fbb7.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
9. After the filling is refrigerated, take it out and knead it into a ball.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/1b/1b9a3f7dc5e6c1335731b329ecfe59f0.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
10. Squeeze the two-color agent lightly, wrap it in the filling, and round it.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/14/142d58018355397e8001f14b03cd2468.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
11. Put it in a steamer and let it stand for 30 minutes.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/f0/f00fd71bb8cd31a095e08b95b4198bd6.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
12. Take it out, put the water on the tray and steam for 10 minutes on high heat.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/50/50f4decf16c3f4588147c6a1a8a97d9f.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
13. Turn off the heat, open the lid after 3 minutes, and cook.
![[cantonese Cuisine]: Quicksand Bao recipe](https://img.simplechinesefood.com/55/55dadcd2e54222a586d3936cbecb098c.jpg "[cantonese Cuisine]: Quicksand Bao recipe")
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