1. Stir the syrup and alkaline water evenly
2. Then add peanut oil to 1 and mix well
3. 3. Add in low-gluten flour and mix well to form a soft and smooth dough.
4. 4. Wrap the finished dough with plastic wrap and let it stand for 2 hours before use.
5. 5. After 2 hours of batter, add a little bit of low-gluten flour and mix well.
6. 6. Divide 5 into 35 pieces, and then divide the bean paste into 90g pieces.
7. 7. Wrap the bean paste filling into the pie crust.
8. 8. Embossing 7 with a mold.
9. 9. Put 8 into the baking tray.
10. 10. Bake at 230/200℃ for 6 minutes to set the shape, then brush with egg yolk liquid.
11. 11. 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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