1. Put the oily skin ingredients in the bread bucket.
2. Cover the dough with plastic wrap and wake up for half an hour.
3. The pastry ingredients are placed in the container.
4. Cover the dough with plastic wrap and wake up for half an hour.
5. Divide the oily crust dough into small pieces of 20 grams each and knead it round. Divide the shortbread dough into small pieces of 13 g each and rub it into a round lid with plastic wrap and let it wake up for 15 minutes.
6. Roll out the oil crust and wrap it in the oil pastry.
7. Wrap everything in plastic wrap and wake up for 15 minutes.
8. Roll it into a beef tongue and roll it up as shown in the picture.
9. Cover all the pieces with plastic wrap and wake up for 15 minutes.
10. Roll it up and roll it up as shown in the picture.
11. Cover all the pieces with plastic wrap and wake up for 15 minutes.
12. Use your index finger to press the middle shape as shown in the figure.
13. Press flat.
14. Roll thin.
15. Put five-ren fillings, one of which is 40 grams.
16. Wrap it up as shown.
17. Wrap everything and put it in a baking tray.
18. Brush the egg yolk and sprinkle with black sesame seeds.
19. Preheat the oven in advance and bake at 180° for 25 minutes.
20. Finished picture.
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