1. Salted egg yolk sprayed with white wine in the oven at 170 degrees and bake for about 7 minutes, set aside
2. Knead the oil-filled dough and the water-oil dough respectively for the oily noodles and water-oily noodles. Pay special attention to the water in the water-oily noodles. Add the water slowly according to the actual situation.
3. Divide the two kinds of dough into small portions, about 12 grams of oily noodles, and about 20 grams of water-oily noodles, covered with plastic wrap to prevent the dough from being air-dried during the operation.
4. Take an appropriate amount of red bean paste and wrap the roasted egg yolk
5. Roll round and set aside (if you don't like too sweet red bean paste, put less!)
6. Take a portion of water and oil dough and press it flat, pack a portion of oil dough and press it into an oval by hand
7. Roll into a beef tongue
8. Roll from top to bottom into a tube, with the seal facing down
9. Repeat the previous actions and continue to roll into a beef tongue shape, rolling from top to bottom with the seal facing down
10. Roll the rolled noodle dough into a round shape, wrap it with a bean paste egg yolk, close the mouth down, and place all the wrapped egg yolks on a baking tray with a baking cloth
11. Brush the surface with egg yolk and sprinkle with black sesame seeds for decoration. About 25 minutes, middle oven level, 170 degrees
