Cooking Steps

1. 

   Step1:First mix the syrup, peanut oil and water into a bow

2. 

   Step2:Low gluten powder screenin

3. 

   Step3:After sieving, mix the low gluten powder with step 1. Keep still for about one hou

4. 

   Step4:Peel duck yolk and soak in peanut oil for 15 minute

5. 

   Step5:Preheat the oven 180 degrees in advance for five minutes. Then put it on the fire for six or seven minutes. Turn off the fire when you see the yolk of the duck's egg bubbling

6. 

   Step6:Lotus paste filling is divided into 10 parts, each about 60

7. 

   Step7:Dough is divided into 10 portions, each about 25

8. 

   Step8:Duck yolks 18G to 20g each. Cover the yolks with lotus paste, then cover the lotus paste and duck yolk with dough

9. 

   Step9:Put it into the mould after wrapping and press it to for

10. 

    Step10:Preheat the oven at 170 ℃ for 5 minutes, then coat with egg liquid and bake for 15 minutes

11. 

    Step11:Haha. Eat i