1. Mix the ingredients of the oil crust and the shortbread separately and knead into a smooth dough. After kneading the dough into a dough, let it relax for 30 minutes. Keep the dough in the refrigerator.
2. Wrap 20 grams of red bean paste into a salted egg yolk when the dough is loose.
3. The oily skin and shortbread are divided into 6 doses.
4. Add three colors of fruit powder to 6 pastry doughs and knead them evenly.
5. Flatten a dough with oily skin and put it in a shortbread dough.
6. Tuck it up slowly with a tiger's mouth to wrap the shortbread.
7. Pinch the bottom tightly after closing the mouth.
8. Roll out the pastry dough into a tongue shape.
9. Roll up from top to bottom and relax for 15 minutes.
10. Roll out the loosened dough again.
11. Slowly roll up from top to bottom. Relax again for 15 minutes.
12. Cut the noodles into two, and roll the slices face up into round noodles.
13. Add the bean paste and egg yolk filling.
14. Pinch the bottom tightly after closing the mouth.
15. After all is done, put it into the bakeware.
16. Put it in the preheated oven, middle level, upper and lower heat, 180 degrees, about 25-30 minutes.
17. From the cut surface, the egg yolk is very oily, without any white core.
Tips:Don't make the dough of the oily skin too dry, otherwise it will not be malleable when it is wrapped, and it will break easily. It must be even when rolling, otherwise there will be a lot of white heads.
