1. Soak the fresh salted egg yolk in white wine for a while, then put it in the oven at 150 degrees and bake for seven or eight minutes
2. Weigh the inverted syrup, peanut oil and alkaline water, and stir well with a whisk
3. Sift in the medium powder, mix into a dough, and you can see the dry powder
4. Cover with plastic wrap and let stand at room temperature for one hour
5. Bean paste and egg yolk weigh 45 grams together, and the dough is 30 grams
6. Egg yolks are all wrapped in bean paste
7. The dough is flattened and the palm is wrapped around the filling, and then molded with a mold
8. Die extruded in different shapes
9. Bake at 180 degrees for 5 minutes
10. Brush the egg mixture and bake for 10 minutes at 150°C. Brush the egg mixture for the second time
11. Out of the oven
