1. Mix the ingredients for the shortbread.
2. Stir well and knead into a dough.
3. Mix the ingredients for making oil skin.
4. Stir well and knead it into a dough. Cover the lid and let it stand for half an hour.
5. Mix the ingredients for the filling.
6. Stir well.
7. Roll the oil skin into a rectangle.
8. Spread the pastry on the middle third of the crust.
9. Fold the oil skins on both sides toward the middle.
10. Rotate it 90 degrees and roll it thin with a rolling pin.
11. Continue rolling, rolling into a uniform thinner large piece.
12. Roll up from bottom to top.
13. When rolled to the end, cut into small pieces.
14. Take one portion and roll it into thin slices.
15. Spread a layer of filling with a spoon.
16. Fold one side to the middle.
17. The other side is also folded toward the middle.
18. Roll it slightly with a rolling pin.
19. Place all on the baking tray, and spread a layer of greased paper on the baking tray in advance.
20. Brush a layer of egg liquid.
21. Sprinkle some sesame seeds.
22. Put it into the preheated oven and bake at 185 degrees for 15 minutes.
23. Get out of the oven and let cool.
24. You can eat as soon as you serve it.
