1. Oily skin
2. Shortbread
3. Mix the ingredients in step 1 into a smooth dough and wrap it in plastic wrap to wake up for half an hour
4. Mix the pastry ingredients in step 2 into a smooth dough, wrap it in plastic wrap and wake up for half an hour
5. Divide the oil crust into 17 grams each, and 12 grams of the oil pastry, then wrap the oil pastry, a total of 30
6. A total of 21 grams of red bean paste and egg yolk
7. Roll out the dough mixed with oily skin and shortbread into a beef tongue shape, and roll it from top to bottom, with the seal facing up, make it in sequence, and wake up for 15-20 minutes
8. Roll the oily skin pastry into a beef tongue again and wake up for 15 minutes
9. Finally, roll the awake dough into a round shape, then wrap it with bean paste and egg yolk filling, pinch the bottom, brush a layer of egg yolk liquid on the surface, preheat it in the oven at 200 degrees for 5 minutes, and bake it for 30 minutes.
