2. Practice: Prepare all kinds of materials needed for the milk yellow depression. Pour the milk into the milk pot, simmer, add the white sugar and stir slowly until the sugar dissolves. Add all the flour and stir quickly. Be sure to mix well. Use a small fire all the way, the paste will stick to the pot easily, and the spoon should be stirred quickly and evenly. When the milk is about to change from liquid to paste, put it into the egg liquid, stir it quickly with a spoon, and then turn off the heat. Knead the fermented dough evenly, exhaust, make a small dose and roll it into a round piece. Spoon the cream filling onto the dough. Stuff your mouth with steamed stuffed buns. After the steamed buns are sealed, they are slightly shaped, turned over and placed on the steamer. Put hot water in the steamer, about 60 degrees, and put the steamed bread in for secondary fermentation. The water in the steamer should not be overheated, the water temperature is too high, and the steamed buns are not smooth. After half an hour, the volume of steamed bread becomes larger, indicating that it can be steamed after waking up. After the steamer is started, continue steaming for 15 minutes, and turn off the fire and stew for 5 minutes.