1. The salted egg yolk is sprayed with high-quality liquor to remove the fishy smell
2. Preheat the oven at 180 degrees and bake for 5 to 8 minutes
3. After the baked egg yolk cools down, take 25 grams of red bean paste and wrap the egg yolk in it
4. The wrapped fillings are shown in the picture. In order to better wrap the ghee crust, put them in the refrigerator and freeze for 30 minutes
5. 140 grams of low-gluten flour plus 70 grams of lard and make a shortbread, then put the other ingredients together into the oily skin, wrap it in plastic wrap and wake up for 30 minutes
6. After waking up, divide the shortbread crust into 16 equal parts. The crust is about 18 grams and the crust is 12 grams.
7. Roll the oil crust into a round shape and wrap the oil pastry inside
8. Just squeeze it anyway, as long as the pastry is all wrapped up.
9. After wrapping, cover with plastic wrap and wake up for 15 minutes
10. Roll out into an oval shape after 15 minutes, don’t be too thin to prevent the leakage of oily pastry from coming out
11. Roll into a tube and continue to cover with plastic wrap to wake up for 20 minutes
12. After 20 minutes, continue to roll into an oval shape, this time it can be slightly thinner
13. Wake up for 30 minutes
14. After waking up, take a shortcrust pastry, press it from the middle and then squash it
15. As shown in the figure, roll it into a circle
16. Wrap the stuffing in and close the mouth
17. Put it in the baking tray after wrapping
18. Brush with liquid egg yolk
19. Sprinkle with black sesame seeds
20. Put it into the oven and bake for about 30 minutes at 180 degrees
