1. Add whipped cream, low-gluten flour, high-gluten flour, and icing sugar into the bread machine and mix.
2. Then add the softened butter and start the kneading process.
3. Cover the kneaded dough and let it stand for 20 minutes.
4. Divide the lotus seed and red bean paste into 3 portions, 100 grams each.
5. Divide the proofed dough into 3 equal parts, and knead the dough and filling into long strips of the same length.
6. Roll the dough into a sheet with a width of about 6 cm, put the filling on top, and wrap it up.
7. The interface is pinched tightly and slightly rounded. Cut into small pieces with a length of 1.5 to 2 cm.
8. Brush the surface with whole egg liquid and sprinkle with black sesame seeds. After preheating the oven at 190 degrees for 5 minutes, put it in the middle and bake for 30 minutes, then adjust the heat to 200 degrees, and the lower heat does not change, and bake for 5 minutes to color.
Tips:If the surface is changed to the egg yolk liquid, the finished product will look better than the whole egg liquid. Maybe the last 5 minutes of baking at 200 degrees can be saved.
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