1. Take a pot and put the flour
2. Add yeast to warm milk and stir well
3. Add milk to flour
4. And into a smooth dough
5. Take off a small amount of dough, add rose essence and knead it into a red dough
6. Put the red and white dough into a basin, cover with a damp cloth, and put it in the oven for low-temperature fermentation
7. This is what it looks like after 40 minutes of fermentation
8. Take out the fermented white dough and flatten it to exhaust
9. Divide into 6 doughs and let rest for 15 minutes
10. Preparatory work one day in advance: Steam the salted egg yolk for 5 to 8 minutes
11. Remove and chop after steaming
12. Cut the butter into slices, let it soften naturally at room temperature, add sugar and milk and mix well
13. Pour corn starch, milk powder, custard powder, and condensed milk into a basin and stir evenly
14. Add salted egg yolk
15. Stir evenly and serve as a quicksand filling, then cover with plastic wrap, put it in the refrigerator and freeze for more than 6 hours, it is best to divide it into 6 portions when it is frozen and unfrozen, and round it.
16. The red dough is flattened and vented and rolled out. Use the decorating nozzle to buckle out small round pieces
17. Take the small dough and roll it out, and wrap the filling into the dough. Be sure to wrap it well, otherwise the filling will leak when steaming.
18. Cut out the small round pieces into four pieces, use 2 petals to make ears, squeeze the whole piece and rub 2 holes with toothpicks to make noses, and use sesame or black dough to make eyes (not written in this material)
19. Put the finished product in a steamer lined with greased paper, add warm water to the pot, and place the steamer on the pot for a second fermentation for 20 minutes. Steamed on high heat for 15 minutes, simmered for 5 minutes, then it will be out of the basket
Tips:1. The prepared quicksand filling is very thin and cannot be used for wrapping immediately. It must be placed in the refrigerator for more than 6 hours!
2. The skin of the bun should not be too thin. Remember to wrap the stuffing well, otherwise the stuffing will leak when steaming.
