First, weigh the ingredients and crush the biscuits, dried blueberries and nuts. Secondly, melt the butter in a non-stick pan, and simmer. Then, pour in the cotton candy. It's amazing that the cotton candy will melt by itself, so you should turn it over to avoid burning. Then, pour in the milk powder and continue to stir. After that, pour in dried blueberries and nuts and continue stirring. Finally, pour it into a baking basin, which is easy to get your hands dirty. You can wear a pair of disposable gloves of silicone to prevent the basin from getting dirty. You can sprinkle some milk powder. After leveling it, you can cut it, which requires a little effort. Cut it and seal the bag.

Second, the production method 2

1, after weighing the oily skin materials, mix and stir, knead the dough and pull out the smooth dough of fascia, and wrap it with plastic wrap to wake up for about half an hour. Wake up is to let it stand. Mix the pastry materials and knead them evenly.

2. When it comes to the yolk, take it out and put it on the basin, spray some white wine with a spray bottle, put it in the oven 180 degrees and bake it until the surface turns yellow, about 4 to 5 minutes.

3. Red bean paste is divided into 16 portions with 25 grams each, and the yolk is wrapped in it. Oil crust dough and pastry dough are also divided into 16 portions. Take an oil skin and flatten it, put a pastry in the middle, round it, and close it down. Make one and wrap one in plastic wrap. After waking up for a few minutes.

4. Take the first dough in the previous step, press the thumb from the middle, then fold the four corners towards the middle, and gently roll it thin with a rolling pin. Put a piece of stuffing on the skin, close it tightly, put it down on the baking tray, brush the wrapped souffle with egg liquid and sprinkle sesame seeds.

5. After the oven 180 degree preheating 10 minute, put it in the oven and bake it for about 30 minutes to paint the surface.