1. The butter is softened, and the oily skin material is kneaded into a smooth dough. It is best to knead out the film, so that it is not easy to break the crisp, and wrap it with plastic wrap to relax for 30 minutes. (I made 2 servings and knead it in a bread machine.)
2. Squeeze the pastry ingredients into a ball and let it relax for 30 minutes. (The softness of the pastry and the crust should be the same.)
3. Put the salted egg yolk in the oven and bake at 350F/180C for 6-8 minutes. (I didn't have enough salted eggs, so I bought a package of vacuum-packed salted egg yolks.)
4. Divide the mung bean paste filling into 30 g portions, wrap each portion with salted egg yolk, and rub round.
5. The shortbread is divided into about 11 grams each.
6. The oily skin is divided into 20 grams.
7. Take a portion of the oily skin, squeeze it into a round piece by hand, put the shortbread on it, and wrap it. .
8. All wrapped up.
9. Take a portion and squeeze it slightly with your hands, roll it up from the middle with a rolling pin, and then roll it down from the middle. It cannot be rolled back and forth, and it will break easily.
10. Roll up.
11. All set to relax for 15 minutes. Cover with plastic wrap to prevent drying. (I did a large amount. After I finished everything, I didn't need to relax, I continued to roll from the first one.)
12. Take a small roll and squeeze it with your hands, with the roll mouth facing upwards.
13. Use a rolling pin to roll up from the middle, and then roll down from the middle.
14. Roll up.
15. Roll it all up and relax for 15 minutes.
16. Take one piece, press it in the middle with your fingers, move the ends toward the middle, and then squeeze it down. (Pictured)
17. Roll it into a circle with a rolling pin.
18. Pack the stuffing.
19. Arrange on the baking tray.
20. Mix the egg yolks with a teaspoon of egg whites and use them for brushing.
21. Brush the surface of the egg yolk cake with two layers. Put black sesame seeds on it.
22. Put it in the preheated oven and bake at 350F/180C for 35-35 minutes.
23. After baking, it is out of the oven.
24. Very crispy.
25. Structured.
