1. Water oil skin: knead 80g flour, 35g water, 30g lard, 10g sugar, and 1g salt into a smooth dough.
2. Knead out the film as much as possible.
3. Shortbread: 80g flour is kneaded with 35g lard.
4. Divide the water, oily skin and shortbread evenly into 9 portions.
5. Squeeze the water and oily skin into the shortbread and let it rise for 15 minutes.
6. After waking up, roll out into a beef tongue shape.
7. Roll up from the bottom up.
8. Proof for 30 minutes.
9. After proofing, roll it into a beef tongue again and roll it up for 30 minutes.
10. Proof and roll out into wafers.
11. The process of proofing prepares the fillings. Adding a little water and corn oil to moisten the floss will make it easier to pack and taste better.
12. Take the yolk of the salted duck egg and set aside (does not need any treatment). If it is a ready-made egg yolk, spray it with a little wine and bake it for 5 minutes.
13. Mochi: 63g glutinous rice flour, 10g corn starch, 20g sugar, 8g oil, and a cup of water to make a thin paste, steam it and let cool for later use.
14. Take a puff pastry and add the filling to wrap it.
15. Cover the baking tray with greased paper, and preheat the oven at 185°C. The yolk pastry is placed with the mouth closed.
16. Brush with egg wash.
17. Garnish with black sesame seeds and heat the oven at 185℃ for 25 minutes.
18. It's out
19. Let’s eat one while it’s hot.
20. Let's have another noodles of red bean paste
