1. Put the oil crust material into the inner barrel of the bread machine.
2. Select the kneading program for 20 minutes, kneading until the dough is smooth, cover and let stand for 20 minutes.
3. Put all the pastry ingredients in a large bowl.
4. Grab it with your hands to form a dough, which is shortbread dough, cover it with plastic wrap and let it sit for 20 minutes.
5. Sprinkle the salted egg yolk with white wine and bake at 180 degrees for about 8 minutes.
6. Take a salted egg yolk and red bean filling, weighing 30 grams.
7. Press the red bean paste into flat pieces and wrap in salted egg yolk.
8. All rounds are wrapped.
9. Divide the oil crust and pastry into 15 small doses.
10. Cover all rounds with plastic wrap to prevent the surface from drying out.
11. Take a piece of water and oily skin dough and flatten it with the palm of your hand.
12. Wrap a shortbread dough.
13. Use a tiger's mouth to slowly lift the water and oily skin up, and wrap the pastry dough.
14. Pinch your mouth tightly.
15. The dough is closed downwards and becomes a ball. Cover with plastic wrap and let relax for 20 minutes.
16. Take a dough, close it up and flatten it, roll it into an oval shape, and roll it up from top to bottom.
17. Roll all out, cover with plastic wrap, and let it rest for 20 minutes.
18. Take a dough, close it up, roll it out into a strip, and roll it up from top to bottom.
19. Cover with plastic wrap and let it rest for 20 minutes.
20. Take a piece of dough, close it up, press it down in the middle with your thumb, close the two ends to the middle, and press it flat.
21. Roll it into an oval and wrap it with a red bean paste.
22. Tighten your mouth with a tiger's mouth.
23. Place it on the baking tray with the mouth down
24. Brush the surface with a thin layer of egg yolk.
25. Sprinkle black sesame seeds on top.
26. Put it in the middle and lower layer of the preheated oven, and bake at 180 degrees for 25 minutes until the surface is golden brown.
Tips:1. For the egg yolk liquid brushed on the surface, take one egg yolk and one-third of the egg white.
2. In the process of rolling out the oily skin and shortbread, cover it with plastic wrap in time to prevent the surface of the dough from drying out.
