How to prepare wheat-flavored bun fillings?

Add white sugar to the egg yolks, first beat at low speed until white and the volume becomes larger, then beat at high speed, add oil in small amounts in batches, about 10g is best, add 10g each time and beat until completely emulsified before adding oil. When the oil reaches about 70g, the egg yolk paste is already very thick. At this time, add a little vinegar to thin it out. Keep going, keep going. Add 3 packets of instant oatmeal, mix well, then add 20g of cooked oatmeal. Just put it in the refrigerator.

1. Add sugar to the egg yolks. Beat at low speed until white and the volume becomes larger. Then beat at high speed. Add oil in small amounts in batches. About 10g is best. Add each time. Whisk 10g completely and then add oil until emulsified.

2. When the oil is added to about 70g, the egg yolk paste will be very sticky, like salad dressing. At this point, the whisk has resistance, add a little vinegar and let it thin. Keep going, keep going. When it thickens, add a little vinegar. Cycle like this until all the oil and vinegar are added.

3. Add 3 packets of instant oatmeal, stir evenly, then add 20g of cooked oatmeal.

4. Just put it in the refrigerator.