1. Put the lard, flour, powdered sugar and water into the bread machine and knead for 20 minutes until the film is formed.
2. Add flour to lard and mix into shortbread, put it in the refrigerator in hot weather for later use.
3. The kneaded oil skin cover plastic wrap relaxes for 30 minutes.
4. The shortbread and the crust are divided into 16 small balls each.
5. Place the pastry dough in the center of the dough, and squeeze it like a xiaolongbao.
6. The dough is rolled out to a long vertebral shape, and the shortening effect will be better if it is rolled longer.
7. Roll it out and roll it up from top to bottom.
8. Cover with plastic wrap and press on a damp cloth to wake up for 20 minutes.
9. Roll it out again, roll it up, and let it stand for another 20 minutes.
10. The Hokkaido red bean paste is evenly distributed.
11. Roll out into a circle with thinner edges, and place the filling in the center.
12. Wrap it and close it down.
13. Roll into a round cake and place in a baking tray.
14. Make three cuts on the surface of the knife and brush a layer of egg yolk liquid. Sprinkle with sesame seeds instead of egg yolk liquid.
15. Put it in the preheated oven at 175 degrees for 20 minutes.
16. Freshly baked.
17. The skin is crispy and sweet, and the filling is moist and soft.
