1. Knead two doughs separately until the dough is smooth
2. Cover with plastic wrap and wake up for 30 minutes
3. Wake up oil skins and meringues are divided into 12 each
4. Oily skin
5. Press the oily skin and pack it into the shortbread, and close the mouth (the mouth should be closed, otherwise the oil will leak)
6. Flatten with your mouth facing upwards, and roll the rolling pin long
7. Roll up from top to bottom, cover with plastic wrap and wake up for 15 minutes
8. Roll it out again and roll it up from top to bottom
9. Wake up for another 20 minutes
10. 30g of red bean paste, one round, exactly 12
11. Wake up oily skin, press the middle finger
12. Fold in half and press flat, wrap the bean paste stuffing with the mouth facing down (the mouth should be tightened)
13. Put greased paper on the baking tray
14. Beat an egg yolk, add some sesame seeds when you brush the noodles (you can leave it if you don’t like it)
15. Preheat the oven at 180 degrees and the upper and lower fire for 30 minutes (pay attention to the coloring)
16. not bad! Try it with your favorite pot friends!
Tips:1. Look at the many steps, but it's actually easy to do
2. Follow the steps to operate without failure
3. The filling can be according to your own taste
