1. Oil skin material: lard, 25 grams, caster sugar, 3 grams, all-purpose flour, 75 grams, and 33 grams of water, mix well to form a smooth dough. Pastry ingredients: 30 grams of lard and 60 grams of low-gluten flour are mixed evenly to form a smooth dough. Let both dough sit for 10 minutes
2. Weigh out 8 portions of oily skin and shortbread
3. Wrap the shortbread with oil skin
4. Slightly flatten the dough and roll it out with a rolling pin
5. Roll up from bottom to top
6. Put the dough upright and roll it out again
7. Roll up from bottom to top, let stand for 10 minutes
8. 15 grams of red bean paste per serving, wrapped in egg yolk
9. Roll out the dough to wrap the red bean paste, and place it down with the mouth closed. After the yolk puff pastry is sized, brush a layer of egg liquid on top
10. Sprinkle with black sesame seeds
11. Put it in the middle of the preheated oven, 200 degrees for 20 minutes
