1. Put the oily skin material into the cook machine and knead for about 10 minutes, knead until the film can be pulled out.
2. Cover the oily skin dough with plastic wrap and wake up for 30 minutes.
3. Mix the pastry ingredients and mix well with a spatula.
4. Youpi Xinghao is divided into 20 portions (20g/portion), and the shortbread is also divided into 20 portions (13g/portion). After separating the oily skin and shortbread, cover it with plastic wrap.
5. Press the oily skin flat by hand and put it into the shortbread wrapper and close it downward. Each package should be covered with plastic wrap to prevent moisture from evaporating.
6. Roll the wrapped puff pastry into a beef tongue shape (about 10 cm in length) with a rolling pin, and cover with plastic wrap to relax for 10 minutes.
7. Then use a rolling pin to roll it into a beef tongue shape (about 20cm in length), roll it up, cover with plastic wrap, and relax for 15 minutes.
8. Make red bean paste and egg yolk filling while the puff pastry is relaxing. Take 25 grams of red bean paste each and wrap the egg yolks for later use.
9. Take a portion of meringue and press the thumbs in the middle and fold it in half toward the middle.
10. Use a rolling pin to roll it into a circle and put it in the prepared bean paste and egg yolk filling.
11. The wrapped egg yolk puff pastry is closed facing down and neatly placed in a 12-inch shallow baking pan in the morning. Brush the surface with egg yolk liquid and dotted with black sesame seeds.
12. Preheat the oven at 180 degrees for 10 minutes and put it in the oven. Bake the middle layer at 180 degrees for 35 minutes.
Tips:1. If the indoor temperature is high, the mixed shortbread may be very sticky. You can put it in the refrigerator for a while before operating.
2. Friends who don't like lard can change the same amount of lard to butter.
3. Each oven has a different temper, so the temperature and time are for reference only.
