1. Mix all ingredients except salted egg yolk and oil, knead into a smooth dough, cover with plastic wrap and let stand for half an hour
2. Steam or roast the salted egg yolk with white wine and crush it with the back of a spoon
3. Add corn oil and stir well
4. After half an hour, the dough swells a bit more than before
5. Roll the dough into a rectangular piece with a rolling pin
6. Spread the salted egg yolk evenly
7. Longitudinal rolls and strips
8. Let stand for 10 minutes
9. Gently roll out the long strip
10. Roll up longitudinally
11. Stand up and let stand for 10 minutes
12. Flatten the dough and gently roll it into a round cake
13. Put a little oil in the pot and turn on a small fire
14. Put the dough into the pot
15. Cover the pot and fry on low heat for 5 minutes, turn over and fry for 5 minutes
16. After both sides are evenly colored, it can be out of the pot
Tips:1. Adjust the amount of water added according to the water absorption of the flour
2. It doesn’t need to be twice as big as steamed buns, it can make the pie crispy without losing its softness.
3. Crush the salted egg yolk as much as possible
4. When frying, be sure to open a low heat and fry slowly
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