1. After the butter is softened, put it in a basin, stir evenly with a manual whisk, add fine sugar, and continue to use a manual whisk to mix evenly in one direction until the color is slightly whitish
2. Add the egg liquid in two batches, whipping in one direction, every time it is completely absorbed, and then add another time
3. Add vanilla extract, continue to mix well, sift in low-gluten flour
4. Use a rubber spatula to mix from bottom to top to form a dough without dry powder
5. Stir the lotus seed paste to disperse, add brown sugar, and divide the mixed dough into two equal parts
6. First take one part and knead it on the cutting board into a long thin strip, then use a rolling pin to roll out the rectangular sheet
7. Take some lotus seed paste fillings and knead them into thin strips, the length should be the same as the length of the noodles, then put the lotus paste strips on the noodles, roll up from one end, and wrap the lotus paste strips.
8. Rub it on the chopping board a few times to make the package firmer, and then cut it into small pieces with a knife.
9. Put the cut pieces on a baking tray lined with tin foil, and use a small brush to brush a layer of egg yolk liquid on the surface
10. Then sprinkle some black sesame or white sesame on the surface of the egg yolk, preheat the oven to 180 degrees, put it in the middle of the oven, bake for about 20 to 25 minutes, and the surface will be golden.
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