1. Oil skin: oil skin: 160 grams of low powder, 40 grams of lard, 40 grams of caster sugar, 60 grams of water
2. Shortbread: 120 grams of low powder, 50 grams of lard
3. Filling: 250g red bean paste, 5 salted egg yolks
4. Pour all the ingredients of the oil skin together and knead it into a ball
5. Throw and knead until it can be drawn into a film state
6. Pastry ingredients mixed together
7. Just mix it into a dough
8. Divide the oily skin and shortbread into 10 equal parts each
9. Divide the red bean paste into 10 equal parts, cut the egg yolk in half
10. Wrap the egg yolk with red bean paste and set aside
11. Wrap the oily skin into the shortbread (the mouth must be tightened, or it will crack)
12. After wrapping, roll it into a beef tongue shape and roll it up
13. Roll out the rolled dough again and roll it up
14. Repeat three times in total, and roll it into a circle the last time
15. Wrap the prepared egg yolk and bean paste filling into the rolled dough, slowly seal the mouth tightly so that it will not crack when baking
16. Put tin foil on the baking tray, arrange the dough, brush with egg yolk, sprinkle with black sesame seeds, and put it in the oven (the oven is preheated 180 degrees in advance)
17. Bake for a total of 30 minutes (after 15 minutes of baking, turn over and bake for 10 minutes, then turn over and bake for 5 minutes)
18. Finished product
