1. Mix the oil skin materials evenly, mix the oil pastry materials evenly, and let stand for about 30 minutes respectively; divide the oil skin and pastry into 10 parts
2. Wrap the oil skin into the shortbread and close the mouth
3. Close it up, press flat, and roll it out
4. Roll up along the short side, turn 90 degrees and let stand for 10 minutes
5. Then the closing point is facing up, and then roll it out again
6. Roll up along the short side and fold the two sides in half from the middle
7. Pinch it firmly and press it flat with your hands
8. Roll it out again, and pack it with cooked black sesame powder and sugar mixture filling
9. Close the mouth, press flat, and brush the surface with egg white
10. Put the black sesame seeds into the cooked black sesame seeds, let the surface be covered with sesame seeds, preheat the oven at 180 degrees, and bake the middle layer for about 25 minutes
