1. Add low-gluten flour, powdered sugar, high-gluten flour, whipped cream, cornstarch, into the bread machine, mix and stir
2. Then, add the softened butter and stir until fully attracted
3. Round the kneaded dough, let it rest and relax for 20 minutes
4. Divide the dough into 3 equal parts and knead them into strips
5. Roll the dough into a tongue shape with a dough roller, crush the white lotus seeds, add the red bean paste, mix well, and wrap the dough
6. Narrow the mouth, pinch the spheronization, and divide it into 2cm sections evenly
7. Put in greased paper on the baking tray, and brush the surface with egg yolk liquid
8.
9. Put it in the preheated oven
10. Fire up and down at 190 degrees, bake for 25 minutes, golden brown is ready to go out
Tips:1. The lotus seeds need to be soaked in advance, boiled, and then mixed with the bean paste filling.
2. Buy the water-based bean paste, if it feels too runny, you can fry it in the pot a little before use
