1. Prepare the required ingredients first
2. Shortcrust pastry (120g flour, 60g oil knead dough), water pastry (150g flour, 50g oil, 65g water, 5g sugar mixed to knead dough) Wrap the kneaded dough with plastic wrap and let it stand for about half an hour
3. Divide the loosened water shortbread into 18g small lumps.
4. Divide the loosened shortbread into 12g lumps. As shown below
5. Wrap the pastry with water pastry and knead it into a small dough, as shown below
6. Flatten the wrapped dough and roll it into the shape shown below
7. Then roll up, close up, cover with plastic wrap and relax for about 20 minutes
8. In the same way, fold the loosened dough in half in the middle, roll it into a beef tongue shape, and then roll it up, this time close down, cover with plastic wrap and relax for 20 minutes
9. Cut the egg yolk in half, put it in the middle of the oven and bake at 180 degrees for ten minutes
10. Divide the lotus seed paste into 12 small lumps, 15g each, wrap the roasted egg yolk in the lotus paste and knead it into lumps
11. Flatten the loose dough against it, roll it out, and wrap the lotus seed paste egg yolk tuo in
12. After packing, close the mouth down, as shown in the figure below
13. Eggs, beat up and spread evenly on the surface of the meringue
14. Then sprinkle black sesame seeds on each egg yolk
15. Preheat the oven and bake at 180 degrees in the middle of the oven for 35-40 minutes. Baked
