1, prepared ingredients: 30g of lotus seed paste, 40g of maltose, 40g of brown sugar, 5g of white wine, 50g of corn oil, 80g of low flour, 80g of glutinous rice flour, 200g of (fried) Wuren (roasted) and 0/00g of Liangbaikai/kloc. ?

2. First, we fry the low-flour mixed glutinous rice flour until it is slightly yellow, and don't fry it, as shown in the figure below.

3. Then mix water, lotus seed paste, brown sugar, white sugar and maltose, and stir evenly, as shown in the following figure.

4. Stir until completely blended, add corn oil, continue stirring until oil and water are blended, and then add fried powder.

5. Then we add the stirred powder into the nut container and mix well with a spatula.

6. After stirring evenly, put it in a fresh-keeping bag and knead it by hand for about 10 minutes, as shown in the following figure.

7. After kneading, put it in the refrigerator for at least four hours, so that the filling can be fully melted, as shown in the figure below.