1. Prepare the oil skin first. Mix all the ingredients of the oil skin and knead it into a smooth dough. It's best to reach the expansion stage. Don't bother to be lazy.
2. Then make the shortbread, mix all the ingredients of the shortbread and knead it into a dough.
3. Put the kneaded oil skin and shortbread into a bag and relax for 20 minutes, then take out and divide into equal parts.
4. The time to relax the dough can handle the salted duck egg yolk. Take the duck egg yolk out and soak it in white wine for ten minutes, then put it on the baking tray and put it in the oven.
5. Bake for about five minutes and the surface will turn yellow.
6. Take a dough and press the dough to wrap it with a shortbread dough.
7. Wrap the shortbread and seal it.
8. Roll it up and down like this.
9. Then roll it up from top to bottom.
10. After everything is done, cover with plastic wrap to prevent it from drying out and relaxing for 20 minutes. Repeat this step three times. I will omit the two steps here.
11. This was the last time.
12. Roll into a round cake shape.
13. The red bean paste is wrapped with egg yolk.
14. Then wrap the bean paste stuffed with egg yolk in the dough.
15. Brush a layer of beaten egg yolk on the top of each egg yolk (it must be pure egg yolk, so the finished product will be beautiful). After the first egg yolk is dry, brush the second time, so that the finished product will look good. , Sprinkle with black sesame seeds, of course, those who like white sesame seeds can not be replaced with white sesame seeds.
16. Put it in the oven.
17. Fire up and down at 180 degrees for 35 minutes.
18. Baked.
