1. Add invert syrup, peanut oil, and soap to the basin
2. Stir thoroughly
3. Sift in all-purpose flour
4. Use a spatula to mix into a dough without dry powder, put it in a fresh-keeping bag, seal it and let it stand for 2 hours
5. Freshly beaten out the salted egg yolk, rinse off the white film on the surface, put it in the oven at 150 degrees and bake for a few minutes, do not bake the oil, and the surface is dry.
6. The pure white lotus paste filling is divided into 20 portions, and one portion is compressed and packed into a salted egg yolk bag, tightly closed and rounded
7. Divide the pie crust into 20 parts, take one crust, squeeze it, and pack it into a lotus seed egg yolk
8. Gently push the bag with a tiger's mouth and round it after closing
9. After the mold is dusted with powder, pour out to prevent sticking, and slightly roll the finished green body into an oval shape and put it in the mold to press the pattern
10.
After everything is done, use a small spray can to spray a thin layer of water mist and sweep it over.
Put it in the middle of the preheated oven and bake at 200 degrees for 5 minutes.
11. Take out and brush with a thin layer of egg yolk water. Turn the oven 180 degrees, continue to put it in and bake for 15 minutes
12. Baked
13. After it is completely cooled down, seal it and wait for the oil to return. This formula usually returns the oil the next day.
