Flour mix, put warm milk, yeast and sugar into the mix bowl. Sift cake flour and baking powder into the mixing bowl, whisk it to combine, add vegetables oil, knead it for 5 minutes. Cover for 1 hour or until rise up in the double size.

Stuffed, heat the wok. Add vegetables oil, onion, stir fry until the onion look clear. Add chicken stir fry until half cook, add carrot, green peas and shiitake. Season with black pepper, soy sauce, oysters, sugar and sesame oil. Add corn flour, stir fry. Then add the spring onion. Transfer to the bowl, leave it cool.

Remove the dough to work on the surface. Divide it into 2 parts. Then form each into a ball, after that divide into 8 parts. Form into a small ball, you will get 16 balls. Cover it.

Wrap the filling by pulling the dough out into a circle. Thin the edges, thick in the middle, put the filling, place the salted egg yolk, fold it up, let it rest for 40 minutes before steaming.

After resting the dough for 40 minutes, it will be steamed in the steamer for 12 minutes. Ready to enjoy 😉.