1. Sprinkle the egg yolk with white wine, bake at 165 degrees for 5 minutes
2. Divide the red bean paste into 16 portions, 25g each
3. Wrap the egg yolk with red bean paste and rub it
4. Mix 60 grams of low-gluten flour with lard to form a dough, and let it wake up for 30 minutes
5. Mix the main ingredients into oily skin, knead until the tendons are formed, and wake up for 30 minutes
6. Divide the oil skin and shortbread into 16 equal parts, cover with plastic wrap to prevent drying
7. Take an oily skin and press it flat, put the oily pastry on it, wrap it and round it
8. After pressing flat, close the mouth down, gently roll it into a beef tongue, and roll it up in turn
9. Do everything one by one, cover with plastic wrap, and wake up for 10 minutes
10. Take the awake noodle roll, flatten it, roll it out again, and wake up for 10 minutes
11. The wake-up roll has the seal facing upwards, press it from the middle and fold it in two, press and roll it into a round shape, put on the bean paste and egg yolk filling, and collect the filling.
12. Prepare all the egg yolks in turn and put them in the baking tray
13. Brush with egg wash, sprinkle with black sesame seeds
14. Bake at 180°C for 30 minutes, keep tightly closed
Tips:All operations must be awake, like me, the slow action, the last one is done, the first one is already awake, you can continue to do it.
The bean paste filling must be dry and firm to make a better wrap, and the skin is thinner. Use a tiger's mouth to slowly push up until the wrap is complete.
To make the color beautiful, brush the egg liquid again in the last 5 minutes, and it must be sealed and stored, otherwise it will get damp.
