1. Homemade Bean Paste Filling 500g
2. Salted egg yolk 20 oven 180 degrees 5 minutes
3. Bean paste filling 25g per serving, wrapped in salted egg yolk, round shape
4. The dough is formed into a dough with a dough cook machine and the film is removed. The dough is divided into 20 equal parts of the dough and knead into a smooth dough, which is also divided into 20 equal parts.
5. Each portion of oily skin wraps each portion of shortbread and rolls into a round shape, 20 pieces
6. Take a rounded dough and press it flat, gently roll it into a length of five or six centimeters, then roll it up from bottom to top, and let it stand. Complete this step in the same way as the others, and let the clean wet gauze on it relax for more than 15 minutes.
7. Take a rounded dough and press it flat, gently roll it into a length of five or six centimeters, then roll it up from bottom to top, and let it stand. Complete this step in the same way as the others, and let the clean wet gauze on it relax for more than 15 minutes.
8. After half an hour, take a strip of dough, press it with the middle of your thumb, and fold it in half
9. Squeeze it with the palm of your hand and gently roll it into a circle, turning the direction each time until it becomes a circle
10. Packing stuffing: gently tap down, use the tiger's mouth at the lower end to operate together, pinch tightly, there must be no gaps, and press the end inward. 20 all completed
11. Cover with clean wet gauze and let it rest for 15 minutes. Take two egg yolks and beat them into an egg yolk paste with chopsticks. Use a brush to lightly dip the egg yolk on the top of the egg yolk and sprinkle with sesame seeds.
12. Preheat the oven at 180 degrees for ten minutes, put it in the middle of the oven and bake for thirty minutes
13. It's out, perfect!
14. Cut it open and taste it, layers of crispy and fragrant delicious [Applause]
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