1. Take out the salted egg yolk, wash it, and marinate it with white wine and corn oil for 30 minutes;
2. Put the salted egg yolk in the oven and bake at 150 degrees for 10 minutes;
3. Knead the flour, lard and water into oily skin;
4. Knead low-boiled flour and lard into shortbread;
5. Wrap the kneaded oil skin and shortbread with plastic wrap and let stand for 20 minutes;
6. Take 20 grams of oily skin and pack 12 grams of oily pastry;
7. Roll into a long shape;
8. Roll up from top to top
9. Cover with plastic wrap and let stand for 15 minutes;
10. Add red bean paste with salted egg yolk;
11. Gently round, set aside;
12. Roll out the dough again into a long shape, and roll it up from top to top;
13. Pinch the two ends to the middle;
14. Roll into a circle;
15. Put the fillings in and round;
16. Brush with a layer of egg mixture, then sprinkle a little black sesame seeds, preheat the oven for 10 minutes, and bake at 180 degrees for 30 minutes.
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