Spray the salted egg yolks with liquor.

Place them on a heat-resistant plate and cook in the air fryer or microwave for 10 minutes. Afterward, the yolk becomes semi-solid and creamy like the center of a hard-boiled egg.

Use a food processor to blend the egg yolks with cornstarch and milk powder. Transfer to a bowl and set aside. This should give you a sandy or grainy blended texture.

In a bowl of water, soak the gelatin sheets until soft.

Then, stir in warm water with the soft gelatin until well combined.

Pour the gelatin mixture onto the egg yolk mixture and continue stirring until well combined. This should create a creamy and thick mixture.

Add melted lard and melted butter and stir thoroughly.

Add white sugar. Mix well and refrigerate the filling for an hour. After 1 hour, the creamy mixture should firm up.

After 1 hour, take out the filling and shape it into small balls, about 20g each.

Combine plain flour, sugar, and water. Mix until it forms clumps.

Add lard and knead until it becomes a smooth dough. This should take approximately five to ten minutes.

Dissolve the yeast with a small amount of water.

Mix the yeast mixture with the dough.

Knead again until the yeast is fully incorporated into the dough.

Roll the dough into a log and divide it into 30g portions using a dough cutter or knife.

Flatten each portion into a small circular wrapper with a thicker center and thinner edges using a rolling pin.

Take a dough wrapper and place the filling in the center.

Seal the bun by pinching the edges together.

Place the buns on parchment paper.

Let the buns rise until they double in size.

Place the buns inside a cupcake paper cup. This can be optional.

Transfer the buns to your steaming equipment. Steam for 6 minutes.

After steaming, turn off the heat and refrain from opening the steamer lid. Allow the buns to rest undisturbed for another 3 minutes.

Serve the buns warm. You can keep it in the fridge in an airtight container for 3 to 5 days.