1. Take out the lotus seed core and cook for 2 hours in a rice cooker after peeling the skin with flying water.
2. Use a blender to mash it and add corn oil to the pot and fry into lotus seed paste. While frying, observe, add oil when the lotus seed paste absorbs the oil. Fry until there is no water and become a ball.
3. Take out the egg yolk and soak the fresh salted egg in white wine for 10 minutes.
4. Put it in the oven and bake for 5 to 10 minutes.
5. Each egg yolk is wrapped with lotus seed paste.
6. Low-gluten flour with syrup + visual water + peanut oil and the dough is filled with lotus paste and egg yolk filling.
7. Put it in the oven and bake for 5 minutes, brush with egg yolk, and bake for 15 minutes until the surface is golden.
8. Let it cool for a day to let it return to the oil.
