1. Put all the ingredients of the oil crust into the bucket of the bread machine, start the kneading program, and knead to the dough expansion stage;
2. Mix the low-gluten flour of pastry with lard and knead well;
3. Put the kneaded oily skin and shortbread into a fresh-keeping bag, and let it rise for about 30 minutes;
4. Divide the red bean paste into 25 grams each, make a total of 20 portions, and make rounds;
5. Flatten the red bean paste and wrap it with an egg yolk;
6. Knead round, cover with plastic wrap after 20 servings are completed, and set aside;
7. Divide the oily skin and shortbread into 20 portions;
8. Take a portion of the oily skin, press it flat, pack a portion of the oily pastry, close it tightly, and place it down;
9. After wrapping everything, remember to cover it with plastic wrap;
10. Use a rolling pin to roll it into a tongue shape;
11. Roll up
12. After all the rolls are finished, cover with plastic wrap and allow to proof for 20 minutes;
13. Take a portion and squash;
14. Roll it out again
15. Roll up
16. After rolling out everything, cover with plastic wrap and let it stand for 20 minutes;
17. Take a copy, fold it in half as shown, press down with your thumb in the middle, and pinch both ends;
18. The dough is flattened and rolled flat;
19. Wrap the bean paste and egg yolk filling and slowly close the mouth;
20. Close the mouth tightly, place it down, and wrap it all up;
21. Brush the surface with egg yolk and sprinkle a little black sesame;
22. Preheat the oven to 185 degrees, put it in the mold, the middle layer, bake for about 30 minutes, take it out and let cool.
Tips:1. The oily skin must be thoroughly kneaded, and warm water is needed. The oily skin has good ductility, so that it will not break and leak when it is rolled and folded many times.
2. It must be proofed for 20 to 30 minutes after each roll, and must be covered with plastic wrap to prevent the surface from drying out.
3. The baking temperature and time are for reference only.
