1. Mix all the ingredients in the oily skin and knead it into a smooth dough covered with plastic wrap and proof it for half an hour.
2. Mix all the ingredients in the shortbread evenly and knead it into a smooth dough covered with plastic wrap and wake up for half an hour.
3. After the oily skin is proofed, it will automatically form a glove film.
4. Add appropriate amount of color paste to the pastry.
5. Knead until even.
6. Divide the bean paste, oil skin, and shortbread into 12 equal parts.
7. Take a portion of the oily skin and press flat.
8. Roll into a circle and put on the shortbread.
9. Pack up and squeeze the mouth tightly.
10. Roll to an oval shape.
11. Roll up from top to bottom.
12. Cover with plastic wrap and wake up for 15 minutes.
13. After waking up, close up and press flat.
14. Roll it into an oval again.
15. Roll up.
16. Continue to cover with plastic wrap and wake up for 15 minutes.
17. Press the index finger down from the middle.
18. Pinch both sides.
19. Squash.
20. Roll into a circle with a thick middle and thin edges.
21. Put the red bean paste on it.
22. Pack up and squeeze the mouth tightly.
23. Close the mouth and press down.
24. Cut into six equal parts with a knife, do not cut in the middle.
25. Pinch into a peach flower shape, and then use a knife to make two pleats in the middle of each flower break.
26. Put egg yolk liquid in the middle and sprinkle some white sesame seeds to make stamens.
27. Put it in a preheated oven and bake at 160 degrees for 32 minutes.
28. Baked.
Tips:Attention⚠️
1. You don't have to work hard to get the glove film out of the oily skin. Rub the oily skin with lard until it is smooth, and the film will come out automatically after waking up for half an hour.
2. When rolling, the action should be gentle, not too hard, otherwise it will break.
