1. The salted duck egg yolk is crushed and put in a bowl, 50 grams of butter and 50 grams of white sugar are put into the bowl, and steamed for 5 minutes.
2. Put the steamed salted egg yolk, butter, and sugar together, add 25 grams of milk powder and 30 grams of milk, and mix well.
3. Add a little more carrot juice (to enhance the flavor) and stir again. Put it in the refrigerator and chill.
4. Add 5 grams of yeast and 20 grams of white sugar to 200 grams of warm water and mix well.
5. White dough: 250 grams of flour and 125 grams of yeast water. Knead the dough smoothly. Red dough: 250 grams of flour plus the remaining yeast water, 25 grams of carrot juice. (If the water is not enough, add carrot juice appropriately) Knead the dough smoothly.
6. Fermentation is twice the size.
7. After making the dough, knead it separately and roll it out into rectangular dough pieces.
8. The carrot dough is also rolled into a rectangular dough and stacked on top of each other.
9. Roll up and pull evenly.
10. Divide evenly.
11. Press it down with your hands, and use the rolling dough to make it bigger.
12. Put in the chilled quicksand filling. (It's too thin, you can add some cornstarch and mix well)
13. Wrap everything up, don't expose it.
14. Fermentation is twice the size.
15. Steam on high heat for 15 minutes and simmer for 5 minutes.
16. Eat it while it is hot and you will see quicksand.
