1. Soak the egg yolk for half an hour and then spray the wine at 180 degrees and bake for 12 minutes;
2. Medium powder, powdered sugar, mix well, add white oil and honey without dry powder, add water and mix well, knead until the surface is smooth;
3. The dough is loosened for later use. Divide the loosened dough into 20g pieces and cover with plastic wrap for later use;
4. Mix the medium powder and white oil in the meringue until the surface is smooth, divide it into 15g pieces, cover with plastic wrap and set aside;
5. Divide 20g lotus seed paste into egg yolks and freeze and harden them for later use;
6. Wrap the meringue with oily skin. After wrapping, roll the dough into a tongue-like shape, open it down, put it in a plastic wrap and relax it for about 15 minutes, roll it out for the second time, roll it out again, and relax it again;
7. After relaxing, fold both sides in half and roll round bean paste;
8. After wrapping, brush the egg yolk, brush twice, and dip black sesame seeds;
9. Bake at 170 degrees for about 18 minutes.
Tips:The relaxation time is about 15 minutes. Forcibly rolling the meeting and mixing it causes the taste to decrease.
