1. Mix all materials in water and oil leather.
2. Rub out the glove film.
3. Divide into 3 equal parts, cover with damp cloth and relax for half an hour.
4. All the pastry ingredients are mixed.
5. Knead into a dough and divide evenly into three equal parts.
6. Take a portion of water and oily crust dough and wrap it in pastry dough.
7. Wrap and round.
8. Roll it into a tongue-like shape, starting from one end in a mess.
9. Rolled dough.
10. Roll it out again into a strip and roll it up from one end.
11. After rolling, cut in half.
12. The red bean paste is divided into six equal parts.
13. Press flat and wrap the salted egg yolk. Mine is made with pork floss. The original flavor is to soak the raw salted egg yolk in oil for one hour and take it out. Bake it in the oven for 5 to 8 minutes. Sprinkle some white wine.
14. Take a portion of the dough, flatten it, and roll it out thin.
15. The bottom side is facing up, and the bean paste wrapped with egg yolk is wrapped.
16. Spread greased paper on the baking tray, put the wrapped egg yolk pastry, brush each surface with egg wash, and sprinkle a few sesame seeds.
17. In the middle of the oven, the upper and lower fire is 150 degrees, about 20 minutes.
