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12 buns
= Tips =
- 要使蒸好的流沙包馅料有流沙的感觉，调好的馅料放入冰箱冷冻是关键。
- 包制时收口一定要捏紧，以免在蒸的过程中流沙溢出
中筋麵粉200g
全麥麵粉100g
速發酵母 1/2茶匙
砂糖 10g
butter 20g
豆漿 170cc
鹽 少許
食用黃色色素………少許
手粉…………………適量
= FILLING =
黄油 200g
幼糖 85g
淡奶 100g
蛋黄粉 60g
奶粉 15g
芝士粉 30g
咸蛋黄 10粒（蒸熟压烂）
** 1 咸蛋黄上锅蒸熟后压成泥状，加入软化的黄油、奶粉、吉士粉和糖 & etc.，搅拌均匀成馅料，盛入碗中，盖上保鲜膜，放入冰箱冷冻室冷冻3小时。
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1st Keep
 JacquelineTiong
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