1. Mix all-purpose flour, butter, powdered sugar and water.
2. Kneaded water oil skin.
3. Cover with plastic wrap and wake up for half an hour.
4. Mix low-gluten flour and butter.
5. Knead the pastry, wrap it and put it in the refrigerator for 30 minutes.
6. Roll a layer of white wine on the surface of the duck egg yolk to remove the fishy.
7. Put it in the oven and bake at 150 degrees for about 8 minutes.
8. Roasted duck egg yolk.
9. Divide 120 grams of red bean paste into 6 equal parts and round into small balls.
10. Cover with plastic wrap and let stand for a few minutes.
11. Divide the refrigerated shortbread into 6 equal portions.
12. Divide the water oil skin into 6 equal parts.
13. Shortbread wrapped in water and oily skin, this is the wrapped dough.
14. Roll the dough into a beef tongue shape.
15. Roll it up and repeat the process twice.
16. After the duck egg yolk is wrapped in red bean paste, roll a layer of pork floss on the outside of the red bean paste.
17. Wrapped egg yolk pastry.
18. Brush the surface of the egg yolk with two layers of egg liquid.
19. Sprinkle some black sesame seeds for garnish.
20. Put the egg yolk pastry in the preheated oven and bake at 160 degrees for 25 minutes.
21. Finished product
22. Finished product
23. Finished product
24. Finished product
Tips:The amount of formula can make six egg yolk crisps
