1. Mix the oily skin and shortbread ingredients separately into a dough and wake up for 20 minutes
2. Divide the oily skin and shortbread into 8 equal parts, wrap 1 oily skin into 1 shortbread, pinch it tightly, and put it down
3. Use a rolling pin to roll out the pastry and roll it down. Roll the roll twice, each time you need to rest and relax for 20 minutes
4. Cut the pastry rolled twice from the middle and divide it into two sections
5. Cut the side up and squeeze into a round, turn the bread into the bean paste and egg yolk filling (prepared in advance about 25 grams of bean paste, wrap the egg yolk)
6. Pinch tightly and close the mouth down, and put it into the baking tray
7. Preheat the oven to 180 degrees and bake for 20-25 minutes
