1. Brush the salted egg yolk in a white wine oven and bake at 150 degrees for 5 minutes.
2. Water and oily skin: low-gluten flour + all-purpose flour + butter + powdered sugar + water and oily pastry: low-gluten flour + butter separately mix into dough, cover with plastic wrap and wake up for 30 minutes.
3. Since there are 20 egg yolks, they are divided into 20 small doses.
4. Wrap the pastry with water-oiled skin and rub it round, and press it into a beef tongue shape twice.
5. Wake up for 30 minutes in the fresh-keeping film with the lid rolled up like beef tongue.
6. The red bean paste is divided into 20 parts, wrapped in egg yolk, and rolled into balls.
7. The beef tongue-shaped roll is flattened to wrap the freshly made egg yolk and bean paste balls, and then rolled into a ball. Cover with plastic wrap and wake for 30 minutes.
8. Beat the eggs as long as the yolk, brush on the top with a brush, put some black sesame seeds, and bake at 180 degrees for 30 minutes.
9. Baked finished product.
10. Cut into layers of puff pastry and egg yolk.
Tips:It’s too tiring to make dough. I suggest using a bread machine. I make it with my hands and don’t want my arms hurt too much. The fresh-keeping film must be wrapped, so the time for waking up the noodles cannot be saved.
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