1. Pour the invert syrup, corn oil and soap into a basin and stir well.
2. Sift in low-gluten flour.
3. Mix into a smooth dough.
4. Proof for half an hour.
5. Divide the filling into 15 equal parts.
6. Flatten the lotus paste filling and wrap it into the salted egg yolk
7. Flatten the crust and wrap it into the salted egg yolk lotus paste filling.
8. 11
9. 11
10. 11
