1. Oil skin: 120 grams of flour, 40 grams of edible oil, 50 grams of water and sugar.
2. Into dough.
3. Shortbread: 90 grams of flour, 45 grams of cooking oil.
4. Knead into a ball.
5. Cover with plastic wrap and relax for 30 minutes.
6. Knead the puff pastry into small doses.
7. The oily skin wraps the shortbread.
8. Roll into pancakes.
9. Roll up and relax for fifteen minutes.
10. Roll it out again, roll it up, cover with plastic wrap, and relax for 15 minutes.
11. Roll up at both ends.
12. Press the flat buns and top with red bean paste.
13. Press flat and cut into plum shape with scissors.
14. Toothpicks embossed.
15. Brush with egg yolk liquid and put in the oven at 180 degrees for about 20 minutes.
16. The delicious plum cake is complete.
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