1. Put the water and oily skin material into the bread machine, knead the dough for 20 minutes, cover it and let it stand for 20 minutes
2. Put the pastry ingredients in a basin, grab well and set aside
3. Put all the ingredients of the custard filling in the milk pot and stir evenly, heat on a low heat, and stir while heating until a mass of the custard filling is divided into 16 portions for later use
4. Roll out the water and oily dough dough, wrap it in oil, pinch it tightly and close the mouth\nSlowly flatten it and roll it out into a rectangle
5. Fold the left and right sides in the middle, turn the face horizontally and roll it out again
6. Continue to fold the lid and let it stand for 15 minutes
7. Roll the dough into a large thin rectangle, roll up and cut into 16 portions
8. Take a piece of small noodles with the mouth facing upwards, press and flatten them into thin slices, wrap them in the custard filling, slowly tighten the mouth downwards and flatten them
9. Make 16 in turn and place them in the baking tray
10. Brush a layer of egg wash, sprinkle with white sesame seeds, and make three cuts with a blade
11. Put it in the middle of the preheated oven at 180 degrees for about 30 minutes.\nPaint and cover with tin foil in time
