1. Put the all-purpose flour in the oil skin material into the basin. Dig a hole in the flour pile, add lard and maltose. Rinse into boiling water.
2. Melt maltose and lard, and stir with chopsticks to form a flocculent. Spread out after kneading.
3. Dissipate the heat from the dough and knead it into a ball. Put the pastry ingredients directly into the bowl and mix.
4. Knead the pastry dough into a dough. Divide the oily skin and shortbread into 20g and 14g portions, and spheronize them.
5. Flatten the oil crust and place a shortbread dough on top. Wrap the shortbread with oily skin, close it down, and squash it.
6. Use a rolling pin to roll out a long strip. Roll up from top to bottom.
7. Make all the oil skins one by one. Flatten the rolled strip.
8. Fold the left and right 1/3 to the middle. Slightly twist into a circle.
9. Roll out the dough into a round piece with a slightly thicker center and thinner edges, and cover with red bean paste. Wrap the fillings.
10. Place them in a baking dish lined with greased paper or tin foil or greased. Brush the surface with egg yolk, then dip black sesame seeds in the oven, preheat it to 200°C, bake for about 20-25 minutes until the surface is golden brown.
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