The butter is softened at room temperature and then chopped into a paste.
The picture shows the butter.
Add the powdered sugar to the butter paste and mix well. This step is about 10 minutes. Because it is a powdered sugar, it needs to be melted at room temperature after stirring evenly, so stir it a little longer. Not more than 10 minutes.
Butter + powdered sugar stir well.
The cooked egg yolk is sieved, and the sieved egg yolk powder is added to the butter + powdered paste, and the mixture is uniformly stirred.
This is the way to stir after adding the egg yolk.
After sifting the low-powder and cornstarch, add them to the buttered egg yolk paste, and then mix them with chopsticks.
After stirring evenly, the dough is put into a dough by hand and used.
Knead the dough into equal-sized doses and knead the dough into small balls of the same size.
Preheat the oven up and down for 200 minutes for 15 minutes. Put the small steamed buns in the oven to 130-150 degrees and bake for 10-15 minutes.
When the little steamed bun is slightly yellow, it can be baked. Each oven is different, so temperature and time have to be controlled by yourself.
Sealed and stored after cooling. Because the self-made absolutely does not add preservatives, the shelf life is less than 25 degrees in winter for 3 to 5 days, so it is not recommended that you do a lot at a time.