1. Separate the yolks and whites of the four eggs. Then pour in 150 mg of pure milk and an appropriate amount of condensed milk.
2. Add the right amount of flour and butter until the dough does not stick to your hands.
3. Wrap in plastic wrap and ferment for 15 minutes in the refrigerator.
4. After 15 minutes, take out the dough and carry out a second fermentation.
5. Knead the fermented dough into a rectangular dough
6. Cut the dough into sections with a knife.
7. Flatten the dough
8. Use a rolling pin to roll the dough into a flat round dough like a bun, add an appropriate amount of red bean paste, and then place it in a heart-shaped mold to shape it.
9. If there is no absorbent paper, brush the baking dish with corn oil.
10. Put the prepared bean paste filling noodle batch into the baking tray, preheat at 170°C for 5 minutes, and bake it for 15 minutes.
