Turn the fire down, add the cake powder and stir quickly. Turn off the fire, add the coconut and white sesame. Mix them well. Let the batter cool and divide it into about 30g pieces.

Mix 500g middle-gluten flour,72g sugar,176g lard and 200g clear water in a bowl. And mix 360g low gluten flour and 180g lard in another bowl. Knead them well and transfer on a workbench. Press the water and lard dough, roll the lard dough into a roughly rectangular shape, and refrigerate them for 20 minutes.

Roll the water and lard dough into a rectangle twice the size of the lard dough. And wrap the lard dough in and squeeze.

Use a rolling pin to extend the rectangular dough and fold in 2 times. And use a rolling pin to extend the dough again.

Use a ruler to cut the dough into four long pieces of dough and roll it into strips. Then divide each dough into 12 equal portions.

Tighten and fold the incisions at each end of the small dough. Squeeze with a rolling pin and place a portion of the filling in the middle.

Wrap the dough with the filling and roll it flat. And tiled on a baking sheet.

Brush a layer of egg yolk on the surface and use a razor blade to draw 2-3 parallel. Decorate with some white sesame.

Place the baking sheet in a preheated oven and bake them at 160 degrees for 20 minutes. Serve it.