Quicksand Buns
Overview
This is a very popular Cantonese-style pastry. Its special feature is the steamed and chewy filling that overflows and is loved by many friends! The filling is filled with steamed salted duck egg yolk, which tastes a little sandy and delicious! !
Tags
Ingredients
Steps
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Crack four salted duck eggs, take the yolks, put them on a plate and steam them in a pot
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Steamed and pressed into puree
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Pour all the ingredients into a large bowl and mix well
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Heat while stirring over water, heat until thick and remove from the pan
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Add the egg yolk puree and continue to mix
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Mix well and put it in the refrigerator for half an hour to forty minutes
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Take it out and divide it into thirteen portions. Shape it into a round shape and put it in the refrigerator for later use
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Now make the dough part, mix the main ingredient powder into the basin
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Add carrot puree. If you like it more delicate, you can use a food processor to beat it and then add
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Continue to stir
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Add water, move to the kneading surface and knead into a smooth dough, rest for fifteen minutes
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After relaxing, divide into thirteen parts
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Use a rolling pin to roll it out
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Roll it up with the seam facing up
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Fold in half up and down
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Cover with plastic wrap and let rest for fifteen minutes
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After resting, roll out the dough until it is thick in the middle and thin on the sides
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Wrapped in
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With the mouth facing down
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After everything is wrapped, put it into the steamer
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After 30 minutes of proofing, steam over high heat for 10 minutes, then leave the lid open for 1 to 2 minutes before eating
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Finished product pictures
