1. Mix 200 grams of low-gluten flour, 30 grams of icing sugar, 70 grams of water, and 30 grams of lard to knead into a water oily skin. Mix 180 grams of low-gluten flour and 110 grams of lard into a shortbread dough, put it in a fresh-keeping bag and relax for 1 hour.
2. Brush the surface of the salted egg yolk with white wine and bake for 10 minutes at 160 degrees.
3. Divide the loosened dough into 20 smaller portions and round them.
4. Wrap the shortbread dough into the water and oily skin and round it.
5. Cover with plastic wrap and relax for 15 minutes.
6. Divide the red bean paste into small doses, and pack them into salted egg yolks.
7. Roll the loose dough into a tongue shape.
8. Roll up.
9. Roll it all up and relax for 10 minutes.
10. Roll it out again into a tongue shape, roll it up, and relax for 10 minutes.
11. Knead the two ends together and press them into a round piece.
12. Pack the stuffing.
13. Wrap it into a circle with its mouth facing down.
14. All wrapped up.
15. Brush the surface with egg yolk liquid and sprinkle with black sesame seeds.
16. Preheat the oven to 180 degrees and bake for about 20-25 minutes.
17. It's baked.
18. Finished picture.
19. Finished picture.
20. Finished picture.
21. Finished picture.
Tips:Brush the egg yolk with white wine and bake it to remove the fishy smell.
