1. All the oily skin materials are mixed, after mixing into a dough, move to the countertop and knead until the surface is smooth and not sticky
2. Pack it with plastic wrap, relax for 10 minutes, mix the pastry ingredients and mix well
3. Pastry: Mix the low-gluten flour and butter, transfer to the countertop and knead
4. Until the flour and butter are completely blended, the hands are not sticky, and the surface is slightly smooth.
5. Divide the crust and shortbread into 16 equal parts
6. Wrap the shortbread with the divided oil crust
7. Squeeze
8. Gently pat the pastry dough flat, use a rolling pin to roll the pastry up and down from the middle
9. Roll up the pastry from top to bottom, stand the pastry upright
10. Roll it out again like just now
11. Roll up from top to bottom, cover with plastic wrap, and relax for about 10 minutes
12. Close up the loose pastry and roll it out from the middle
13. Cut the egg yolk in half and put it in the divided red bean paste (about 15g of red bean paste)
14. Put the red bean paste and egg yolk in the center of the pastry, with the cut side of the egg yolk facing up
15. Slowly tuck the edge of the pastry inward with a tiger's mouth, pinch tightly to close the mouth
16. Put it into the baking tray with the mouth down, and brush the surface with egg yolk
17. Sprinkle a few black sesame seeds
18. Preheat the oven to 200 degrees, middle level, upper and lower fire, 20 minutes
Tips:1. The temperature of the oven is adjusted according to the actual situation of the personal oven
2. After buying the salted egg yolk, you can soak it in corn oil for 2 days, so that the egg yolk is more moisturized and has no peculiar smell.