1. Mix the ingredients ① and knead smoothly to form a water-oil noodle. Mix and knead the ingredients ② to form shortbread. Both stand for 20 minutes.
2. Divide the two into 18 portions, dry the water and oil noodles into thin slices, then wrap the shortbread, and then dry into a beef tongue shape, roll it by hand, and dry it again, repeat three times, this is the key to the dough crisping
3. Wrap the processed noodles with bean paste and shape them into the desired shape, brush with egg liquid, and sprinkle with sesame seeds
4. Preheat the oven up and down to 175°C, put it in for 20 minutes, take it out and let it cool.
My ingredients are for two pans