1. Mix the oily skin materials (medium powder 150g, lard 52g, fine sugar 30g, water 60g) into a dough, knead until glove film appears, wrap it with plastic wrap, and let it wake up at room temperature for 30 minutes
2. Mix the pastry ingredients (low powder 120g, lard 60g) into a dough
3. Divide the oil skin into 16 equal parts
4. Divide the shortbread into 16 equal parts
5. Put one shortbread into each oil skin
6. Roll into an oval one by one, roll up from top to bottom
7. Cover with plastic wrap and wake up for 20 minutes
8. While sowing the noodles, spray a little white wine on the duck egg yolk and bake in the oven at 160 degrees for 7 minutes
9. Divide the lotus paste filling into 16 equal parts
10. Flatten each small dose a little and roll it out again
11. Roll up from top to bottom
12. Cover with plastic wrap again and wake up for 20 minutes
13. Pinch the two ends of each small dose together
14. Roll into a round shape, wrap in lotus seed paste filling and a duck egg yolk
15. Brush with egg yolk liquid and sprinkle with black sesame seeds
16. Preheat the oven at 170 degrees, about 25 minutes
