Sweetheart Cake
1.
Put water, butter, salt, and sugar in a pot over medium-low heat until the butter is melted and the sugar melts until bubbling. Turn to low heat. Add coconut, white sesame, and Sanyo cake powder, which is the fried glutinous rice flour. Stop and mix well until it is viscous, put it in the refrigerator for an hour until it is not sticky, take it out and divide it into 20 portions
2.
Pour the oily skin part into the bread machine bucket, perform two kneading procedures, until the film can be pulled out, divide it into 20 parts, cover with plastic wrap and relax for 30 minutes
3.
Mix the shortbread part evenly and divide it into 20 portions
4.
Take a portion of the loose oily skin and wrap it in the shortbread, close it with a tiger's mouth, round it, roll it into a cowhide shape, roll it up, relax for 15 minutes, roll again, relax for 15 minutes, roll three times for 15 minutes, and pack the fillings
5.
Make it into a round shape, press it flat, brush the egg yolk liquid, sprinkle white sesame seeds, and cut a few cuts with a sharp knife to make it look better and let out the heat
6.
Put it in the preheated oven, and put a baking tray below to prevent the bottom from being burnt, 180 degrees for about 25 minutes
