1. Spray white wine on the surface of the salted egg yolk, and bake the top and bottom of the oven at 180 degrees for 10-15 minutes.
2. Divide the red bean paste into 15g portions, knead round, press flat with the palm of your hand, and wrap in egg yolk.
3. Round the red bean paste with egg yolk and set aside.
4. Mix material A to make water and oily skin dough, and mix material B to make shortbread dough, cover with plastic wrap, and let it rest for 1 hour.
5. Divide the water and oil skin dough and the pastry dough into 20 equal parts and round them.
6. Wrap the shortbread dough into the water and oily crust dough, knead it round, close it down, cover with plastic wrap and let it rest for 20 minutes.
7. Take the loose dough, flatten it, and roll it into a duck tongue shape.
8. Roll up and relax for 20 minutes.
9. Press it again, roll it out, roll it up, and relax for another 20 minutes.
10. Take a dough and press in the middle.
11. It looks like this after pressing.
12. Flatten and roll round.
13. Pack the bean paste filling.
14. Put all into the baking tray with the mouth down.
15. Brush the surface with a thin egg yolk liquid and sprinkle black sesame seeds on the top.
16. Preheat the oven at 180 degrees for 25 minutes.
17. The finished product is very delicious! Crisp to the dregs!
Tips:Remember to cover with plastic wrap during operation!