1. Mix salted eggs with a little old wine
2. Then put it in the oven and bake the surrounding oil (bake at 180 degrees in the oven for about 5 minutes, then soak in the salad oil for more than 2 hours)
3. Mix all the ingredients in the oil skin, cover with plastic wrap and wake up for 30 minutes
4. Mix the pastry ingredients into a dough, don’t knead too much, cover with plastic wrap and wake up for 30 minutes
5. Bean paste is divided into about 25 grams
6. After the egg yolk cools, the bread will be served with some red bean paste
7. Wrap them one by one and cover with plastic wrap
8. Divide the waked up oil skin into 16 portions each
9. Take a portion of the oily skin and put it in a portion of the shortbread
10. Close up
11. Wrap everything, cover with plastic wrap and let stand for 15 minutes
12. Roll out the round dough into a beef tongue shape
13. Roll up from top to bottom.
14. Cover with plastic wrap and let stand for 15 minutes
15. Then roll the awake dough vertically into an oval shape, make it as long as possible, and then roll it up
16. Roll all up, cover with plastic wrap and let stand for 15 minutes
17. Take a copy and press the two ends toward the middle as shown in the picture.
18. Into a flat cake like the picture
19. Flatten the dough, roll it into a round shape, and wrap it with bean paste and egg yolk filling
20. Wrap the stuffing and close the mouth,
21. Put it in the baking dish with the mouth down, and gently press it with your hands
22. Brush a layer of liquid egg yolk
23. The middle level of the oven is 180 degrees for about 30 minutes
24. Baked egg yolk pastry
25. Finished picture
26. Finished picture
