1. Add the low-gluten flour, powdered sugar, high-gluten flour, light cream, and cornstarch to the bread machine and mix and stir.
2. Then, add the softened butter and stir until fully attracted.
3. Round the kneaded dough and let it rest 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 filling, mix well, and wrap the dough.
6. Narrow the mouth, pinch the spheronization, and divide it evenly into 2cm sections.
7. Put in greased paper on the baking tray, and brush the surface with egg yolk liquid.
8. Sprinkle with black sesame seeds.
9. Preheat the oven in advance.
10. Bake at 190°C up and down, and bake for 25 minutes.
11. Slightly out of the oven.
12. Appreciation of the finished product.
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
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