High gluten flour (80g)

Low gluten flour (20g)

Sugar (15g)

Clear water (45g)

Butter (30g)

Egg yolk (10g)

condiment

Low-gluten flour (100g)

White oil (60g)

Salted egg yolk (appropriate amount)

Lotus seed paste (appropriate amount)

1

The butter room oil becomes soft.

Make water-oil skin, mix flour and powdered sugar, sieve and build a powder wall.

three

Add egg yolk and butter in the middle, add water and stir.

four

Knead evenly repeatedly until the dough is smooth and not sticky.

five

Wrap it in plastic wrap and let it relax for more than an hour.

six

Make cakes, sift flour, build a powder wall, add white oil in the middle, and knead repeatedly until the dough is smooth and not sticky.

seven

Wrap it in plastic wrap and relax for more than an hour.

nine

Salted duck egg yolk with some white wine.

10

Bake in the oven 150 degrees for 5- 10 minutes.

1 1

Roast salted egg yolk to get oil.

12

Filling: Lotus paste filling (about 28g)+ salted egg yolk (about 8g) = 36g.

Egg yolk is wrapped in lotus seed and kneaded into stuffing balls for later use.

13

Each skin: water-oil skin 16g+ cakes 12g.

Exercise:

Divide the two kinds of dough into several equal parts (each part is: water-oil skin dough 16g, cake dough 12g).

14

Crush16g water-oil crust dough, and wrap it with12g cake.

15

Squeeze the joints tightly and knead them into a ball, which is the cake.

17

Roll out the dough with a rolling pin, then roll it up, roll it in the long direction, and roll it up again, as shown in figure 17-20, and let it stand and relax 10 minutes.

2 1

Put the medicine flat and roll it into a circle with a rolling pin.

22

Wrap the lotus seed paste and egg yolk stuffing, gradually close the mouth and seal the bottom tightly, so as not to expose the stuffing.

23

Turn it over and make it into a circle.

24

Finally, put it in a baking tray and put it in a preheated oven.

25

Bake at 200 degrees for 20 minutes, then take it out.