1. Stir the inverted syrup, oil and liquid water first, then sift in the flour and stir until there is no dry powder. Don't knead too much.
2. (Soft like earlobes), cover with plastic wrap and put it in the refrigerator to relax for 2 hours.
3. Take out the lotus paste filling and divide it into 12 evenly.
4. Take out a lotus seed paste filling and pack it into a salted egg yolk (I used cooked sea duck yolk for the salted egg yolk this time. You don't need to process it, you can use it directly).
5. Roll into rounds separately, the egg yolk and lotus paste filling is ready, set aside.
6. The loosened crust dough is divided into 12 evenly small doses.
7. Take out a pie crust dough and press it into a thin crust.
8. Wrap the lotus seed paste with egg yolk filling.
9. Make the dough into a circle, take out one, roll it on a thin layer of flour, and put it in the mold.
10. Press into the baking tray, leaving a gap in the middle.
11. Spray water, put it in a preheated oven (200 degrees), medium and small layer, bake for 5 minutes, and take it out after setting.
12. Brush the egg mixture thinly, put it in the oven again, turn it to 160 degrees, bake it for 15 and then it is ready.
13. Alright 😁.
14. Let cool, keep it tightly sealed, and eat it after 2-3 days after returning to the oil (but you can also eat freshly baked ones, the crust is a bit hard 😁).
15. Finished picture.
16. Finished picture.
17. Finished picture.
