Cooking Steps

1. 

   Step1:First mix the stuffing. Cooked perilla seed. I bought it online. Add salt, pepper, sugar and oil to mix evenl

2. 

   Step2:Stir fry the glutinous rice flour in a nonstick pan. Add it to the freshly mixed seeds

3. 

   Step3:Add milk in batches. Moisten al

4. 

   Step4:Knead into a bal

5. 

   Step5:Divide and knead. 25g each. This amount can be divided into 20. Wrap the plastic wrap for standb

6. 

   Step6:Start to make milk pastry. Add 250ml milk and 40g sugar into the non stick pot. Heat on a small fire. Stir frequently until it is sticky as shown in the figure. Make it into condensed milk and cool it for standby

7. 

   Step7:Butter softened and beaten to plumage. Add honey and beat well

8. 

   Step8:Add all condensed milk and mix wel

9. 

   Step9:Add egg mixture in several times and beat evenl

10. 

    Step10:Stirred stat

11. 

    Step11:Sieving powde

12. 

    Step12:Turn and mix the fresh-keeping film for 20 minute

13. 

    Step13:Divided into 25g each. This quantity can be divided into 2

14. 

    Step14:The skin is pressed into a round pie. The stuffing is wrappe

15. 

    Step15:Closing and rolling corn starch to prevent stickin

16. 

    Step16:In mol

17. 

    Step17:Press into the baking tray. It can be frozen for 20 minutes and then baked. The pattern is more three-dimensiona

18. 

    Step18:Put 200 ℃ into the preheated oven. Bake for 8 minutes first. Take out and brush a thin layer of yolk liquid. Then continue to bake. 1520 minutes in tota

19. 

    Step19:Bake well and let cool. After cooling, the skin is crispy, sealed and preserved. After sealing, it will be softer

20. 

    Step20:Beautifu

21. 

    Step21:Shape

22. 

    Step22:Tangen

23. 

    Step23:Perilla seed is very fragrant.