1. After the salted egg yolk is steamed, crush it with a spoon, add some pork floss and a little oil (you can replace it with melted butter), mix well and knead it into small balls to make pie filling.
2. The crust of the egg tart is thawed and dug out from the aluminum box, kneaded into small balls, and then rolled with a rolling pin to form a slightly thicker crust in the middle and slightly thinner around the periphery.
3. Put the filling ball into the crust, use your fingers to close the four edges up and close the mouth, and then put the closed mouth down on the baking tray.
4. Break the eggs, spread the egg mixture on the surface of the cake, and sprinkle a little sesame seeds. Put the baking dish in the oven at 200 degrees for 25 minutes.