1. Put the medium powder, fine sugar and half of the butter, mix appropriate amount of water into the bread machine, and knead the dough for about half an hour; mix and knead the low powder and half of the butter into a dough, set aside for proofing
2. Choose fresh salted duck eggs, take out the yolk, and peel off the surface fascia. Each salted egg yolk is wrapped with 25 grams of lotus seed paste and rounded for later use
3. Divide the oily skin and shortbread into several equal parts, and wrap them in plastic wrap throughout the entire process
4. The oily skin wraps the shortbread, squeezes it, and flattens it with a rolling pin
5. Roll it up and let it rest for 20 minutes. Then flatten it, roll it up and let stand for 20 minutes
6. Fold the egg yolk pastry directly and pinch both ends. The pinched side is facing down
7. Squash and roll the skin, wrap the stuffing and close the mouth. Put it on the baking tray and put it in a 180 degree Vantage oven JKD611-01A, and bake for half an hour.
Tips:1. It is best to pull out a tough membrane, so that it is not easy to break.
2. It is advisable to choose raw salted duck eggs, and peel them after washing.
