1. Water oil skin: and into a smooth dough. Do not add water at one time, you can test the softness and hardness of the dough while adding it. The dough can be wrapped in a fresh-keeping bag when the dough is slightly softer than ordinary dough. Keep it at room temperature for 30 minutes. Knead too much and put in the refrigerator to prevent the butter from melting
2. The egg yolk is soaked in oil for 10 minutes, then put it in the oven, sprayed with white wine, and baked at 170 degrees for about 8 minutes, pay attention to the discoloration, take out the cold bun, and add the bean paste filling
3. Divide into equal parts
4. Take a piece of water and oil and press it into a circle, wrap it with shortbread, and knead it into a circle by hand
5. Roll the dough into a beef tongue shape and gently roll it up from one end by hand to form a cylindrical shape, with the mouth facing upwards, cover with plastic wrap and let it stand for 15 minutes
6. Then roll the cylindrical dough vertically into an oval shape, as long as possible, then roll it up, cover with plastic wrap and let it stand for 20 minutes. That is, roll it out twice, roll it twice, and let it stand for two times
7. Pinch the two ends of the cylindrical dough together, that is, fold it in the middle, and press it into a circle with the palm of your hand to wrap the egg yolk bean paste
8. Wrap the dough with the bean paste filling, round into a circle, with the mouth facing downwards, and evenly place it on a baking tray covered with oil paper or oil cloth, brush a layer of egg yolk liquid, and sprinkle a little black sesame or white sesame.
9. Preheat the middle layer of the oven at 180 degrees for about 30 minutes
10. Baked
11. A bite of crisp ❤️
Tips:When mixing the dough, adjust the material component according to the actual situation and adjust the time according to your own oven power
