1. Four salted duck eggs are knocked open, take the egg yolks, put them on a plate, and steam them
2. Steamed and pressed into a puree
3. Pour all the ingredients into a large bowl and stir well
4. Whisk while heating over water, heat until thick and remove from the pot
5. Add egg yolk puree and continue to mix well
6. Stir it and put it in the refrigerator for half an hour to forty minutes
7. Take out, divide into thirteen parts, round it slightly and put in the refrigerator for later use
8. Now make the dough part, mix the main ingredient powder in the basin
9. Add carrot puree, if you like a little more delicate, you can beat it with a food processor before adding
10. Continue to stir well
11. After adding water, move to the kneading board and form a smooth dough, let it rest for 15 minutes
12. Divide into thirteen parts after relaxation
13. Roll out with a rolling pin
14. When rolled up, the mouth is upward
15. Fold up and down
16. Cover with plastic wrap and relax for 15 minutes
17. After relaxing, roll out the dough to be thick in the middle and thin on the sides
18. Entrapment
19. Close down
20. Put everything in the steamer after wrapping
21. Proof for 30 minutes, steam on high heat for 10 minutes, then cover for a minute or two, then open the lid and eat
22. Finished picture
Tips:1. The amount of water in the main ingredient should be increased or decreased according to the humidity of the carrot and the water absorption of the flour.
2. The indented part is frozen for better plastic surgery in the back
3. After steaming, cover it for a minute or two before opening the cover to prevent the surface from collapsing.
