# Fourth Baking Contest and is Love to Eat Festival# 豆沙饼
1.
Divide the red bean paste into 25 portions and roll them into small balls for later use
2.
Beat the egg yolks into egg yolk liquid for later use
3.
Cut the butter into small pieces and put it in a large container. Melt the butter in water.
4.
Add powdered sugar to the melted butter, stir evenly with a whisk, then add the eggs, and continue to stir to form a butter paste.
5.
Sift the flour and milk powder separately into the butter paste, stir them into small balls, and then knead them into a dough. Cover the kneaded dough with plastic wrap and put it in the refrigerator for 10 minutes.
6.
Divide the awake dough into 25 small doughs, then knead them into a small bowl by hand, and put a portion of red bean paste filling in the "small bowl".
7.
Hold the "small bowl" with your left hand, hold the "bowl rim" with your fingers and thumbs in the right hand in a ring shape, rotate the "small bowl" while tightening the "bowl rim", and finally wrap the filling.
8.
Finish the wrapped dough into a slightly fat jujube core shape, and brush a layer of egg yolk liquid on the surface.
9.
Put butter paper on the baking tray, and arrange the bean paste crisp embryos in sequence. Preheat the oven to 180°C, put in the bean paste and bake
10.
10 minutes, take out and paint the egg yolk liquid again and continue to bake for 5 minutes.
