Cooking Steps

1. 

   Step1:Make the oil skin - mix the flour, sugar and lard. Add water and knead to make a smooth dough. Let stand and rela

2. 

   Step2:Making pastry - mix flour and lard into a bal

3. 

   Step3:Split - split the flabby pastry into 30g pieces. Split the pastry into 15g piece

4. 

   Step4:Make pastry - press the pastry flat. Put the pastry on the pastr

5. 

   Step5:Lift the oilskin, wrap the pastry, and tighten the mout

6. 

   Step6:Slightly fla

7. 

   Step7:Roll it into a tongue with a rolling pi

8. 

   Step8:Roll from outside to inside. Delicate relaxation for 15 minute

9. 

   Step9:After relaxation, put it vertically. Press it slightly fla

10. 

    Step10:Turn into a tongue agai

11. 

    Step11:Roll it up. Let it rest for 10 minutes. The pastry is ready

12. 

    Step12:Making stuffing heart - a stuffing weighs 30g (lotus seed paste + egg yolk). As shown in the figure, wrap egg yolk and round the stuffing. Be careful not to put air into the stuffin

13. 

    Step13:Flabby pastry rolled into a circl

14. 

    Step14:Stuffed with lotus seed and egg yol

15. 

    Step15:Close the mouth tightl

16. 

    Step16:Wrap and drain into baking tra

17. 

    Step17:Brush the yolk. Sprinkle with black sesam

18. 

    Step18:Preheat the oven to 190 degrees. Put it in the middle layer. Bake it for about 35 minutes