1. Wash the raw salted duck eggs, knock out the egg yolk, wash off the white film on the surface, put it in a bowl, pour in an appropriate amount of corn germ oil, wrap it with plastic wrap and put it in the refrigerator for one night;
2. Put the egg yolk soaked in oil for a night in a baking dish, sprinkle some white wine, and bake it in a preheated oven at 180 degrees for 6 minutes;
3. Separately mix the oily skin and shortcrust materials into two smooth doughs, cover with plastic wrap and wake up for 20 minutes;
4. Divide the red bean paste into 20g each, and wrap the egg yolk in order for later use;
5. Divide the two types of dough into 32 portions;
6. Take a portion of the oily skin dough and flatten it into a piece, wrap it in a portion of shortbread, and tighten the bag into a spherical shape;
7. Roll the wrapped dough into a tongue shape, roll it up, and cover with plastic wrap to wake up for 20 minutes;
8. Take a roll and press it flat, roll it into a tongue shape again, roll it up, and make the others in turn, cover with plastic wrap and wake up for 20 minutes;
9. Take a puff pastry blank, fold it in half, squash it, roll it into a piece, wrap it in a bean paste egg yolk ball, wrap it tightly and close the mouth down to make it into a circle;
10. Put everything into a baking tray, brush the egg liquid on the surface of the egg yolk cake with a brush, and sprinkle some sesame seeds;
11. Put the bakeware into the preheated oven, and bake on the upper and lower heat at 170 degrees for 25 minutes.
12. Bake it out
13. One more piece.
14. One more piece.
15. One more piece.
