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1. The ingredients of the oily skin and the shortbread were mixed and kneaded into two doughs.
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2. Divide the oily skin and shortbread into 3 portions.
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3. Put an oily skin bag into the shortbread, squeeze it tightly and close the bag.
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4. Do 3 in turn.
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5. Roll out into a beef tongue shape.
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6. Roll it up, cover with plastic wrap, and put it away. Make the remaining dough one by one.
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7. Roll it out again from the first one. . . A bit of a long lens frame does not go in.
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8. Roll it up again, cover with plastic wrap and put it away. Make the remaining dough one by one.
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9. Take one, press down with your fingers in the middle, and pinch both ends.
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10. Squash.
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11. Roll out a rectangular dough sheet.
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12. Put a stick of red bean paste, I used 250 grams.
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13. Wrap it up, squeeze both ends tightly, and squeeze the middle seam tightly.
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14. Roll a few circles on the chopping board by hand to form a cylindrical shape of uniform thickness.
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15. Make them one by one and cut them into 2.5cm sections.
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16. Place in the baking tray.
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17. Brush the egg mixture and sprinkle with sesame seeds.
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18. Put it into the preheated oven, up and down 180, and bake for about 25 minutes. Take it out and let cool to room temperature.
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