1.
Pour all the ingredients of the oil skin into the cook machine
2. Knead until the film comes out, then take it out at room temperature and let it stand for 30 minutes
3.
Put the shortbread together and knead it into a ball, because it’s hotter now, so I put it in the refrigerator after kneading it.
4.
Wash fresh salted duck eggs and knock out the yolk
5.
The egg yolk is soaked in white wine. After a while, the white layer on the surface will float on it. Wipe the white layer off with a kitchen paper towel.
6.
The red bean paste is divided into 25 grams each, and one egg yolk is wrapped
7.
After half an hour, divide the oily skin and shortbread into 16 portions each, and the oily skin wraps the shortbread
8. The package is complete, roll out into a tongue shape
9. Roll up from top to bottom
10.
Cover with plastic wrap and let stand for 20 minutes, repeat the above 8.9.10 again, and let stand for 20 minutes
11.
Dough the red bean paste and egg yolks, wrap them into 16 egg yolks, brush the surface twice with egg yolk liquid, sprinkle black sesame seeds
12.
Bake at 180 degrees for 30 minutes until the surface is golden
Tips:delicious
