1, 105g low-gluten flour, 50g butter, 20g egg liquid, 40g powdered sugar, 24g minced meat, appropriate amount of cooked white sesame seeds, and appropriate amount of whole egg liquid (brushing).

2. Prepare all the ingredients, and break the eggs and take 20g for later use.

3. Dice the butter. After softening at room temperature, use an egg beater to break it up first, add powdered sugar twice, and send it completely evenly.

4. Add the whole egg liquid twice. After the first addition, send it until the egg liquid and butter are completely mixed, and then add the next egg liquid to continue sending.

5. Butter is fluffy and feathered.

6. Sieve the low-gluten flour and add it to the butter.

7. Stir well with a scraper until there is no dry flour. Don't rub too much.

8. Take 25g of dough, round and flatten it.

9. Wrap with 3g floss in the same way as Bao Tangyuan.

10, and then put it into the mold for flattening.

1 1, evenly brush a layer of whole egg liquid.

12, sprinkle with cooked white sesame seeds.

13. Preheat the oven in advance 180 degrees and bake for 20 minutes.