Materials: Steps:

1. Wash the egg yolk with a little rice wine and bake it in a baking pan at 160℃ for 12 minutes (it needs to be cooked).

2. Peel and slice the taro and steam it in a steamer. Add sugar and cream while it is hot, press it into a paste and let it cool.

3. Add sugar to the milk, stir to melt, sieve into powder and mix well, then add melted cream and mix well, add eggs one by one, and finally sieve.

4. Take a non-stick pan, scoop in a tablespoon of batter (you need to mix the batter every time you fry), fry until it bubbles, take it out of the pan (you don't need to change noodles), and let it cool. Take a piece of Banji skin and fry it, scoop in about 70 grams of taro paste and egg yolk, and fold the four sides inward.