1. Stir the syrup and alkaline water evenly
2. Then add peanut oil to 1 and mix well
3. Then add low-gluten flour and stir well to form a smooth dough
4. Wrap the finished dough with plastic wrap and let it stand for 2 hours before use
5. After 2 hours of batter, you must add a little bit of low-gluten flour and mix well
6. Divide 5 into 35 pieces, and then divide the bean paste into 90g pieces
7. Wrap the red bean paste into the pie crust
8. Embossing 7 with a mold
9. Place 8 in the baking tray
10. Bake at 230/200℃ for about 6 minutes to set the shape, then brush with egg yolk liquid
11. Then put 10 into the oven and bake for about 6 minutes, and brush with brightener after it is out of the oven.
Tips:Spray a small amount of water on the surface before baking in the oven to prevent dry powder.
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