Ingredients
Filling ingredients
Salted duck egg yolk
8
Cooked egg yolk
2
yeast
25g
lard
30 grams
Dough ingredients
water
350g
The method of making Jinsha stuffed buns
- First make the filling, take out the Salted duck egg yolk and put it into the preheated oven to bake it at 150 ℃ for about 10 minutes
- Put the roasted Salted duck egg yolk into a basin, add 2 cooked egg yolks and white sugar corn oil, and mix well
- Press and knead them into filling, then put them in the refrigerator to solidify for easy wrapping
- After making the filling, start kneading with the dough and knead the ingredients into a smooth dough. Divide it evenly into twelve parts, take one part and knead it into a thick center and thin edges, then wrap it with golden sand filling
- Wrap it up, the dough should be soft and easy to knead folds, and it’s still in practice
- After packaging everything, put it in a steamer and ferment at 35 degrees for 40 minutes, then steam at 100 degrees for 15 minutes, cover for 5 minutes, and take it out
- The buns are ready, hurry up and taste one. The sweet and soft texture is really delicious
