1. First make the water and oil skin, I use freshly refined lard to cool 60g slightly, add all-purpose flour, which is the 165g flour we usually use for steaming buns.
2. Stir it with chopsticks and add 65g of cold white boil.
3. Knead it with your hands until the surface is smooth, cover it with plastic wrap and wake up for half an hour.
4. Let's make shortbread, add 60g of cooled lard, add 100g of flour and 20g of cornstarch, and stir a little with chopsticks.
5. Knead it with your hands, because I use hot lard so I knead it and put it in the freezer for a few minutes to facilitate shaping.
6. 8 salted duck egg yolks, brushed with white wine on the surface, bake in the oven at 175 degrees for six or seven minutes to cool.
7. Divide both the water oil skin and the shortbread into 16 portions, which is almost the same.
8. Wrap the shortbread with oily crust.
9. Closed spheronization.
10. Roll it into a beef tongue, roll it up and close the mouth down.
11. All 16 are rolled.
12. Press it again and roll it out longitudinally.
13. Roll up again.
14. Stand it up and press it flat.
15. Press flat and roll into a circle.
16. Cut the salted duck egg yolk in half and wrap it with red bean paste.
17. If the bean paste can't hold the egg yolk, put it directly on the crust.
18. Wrap them up and place them on a baking tray with their mouths facing down.
19. Spread the egg yolk liquid and sprinkle with black sesame seeds. Put it in the preheated oven, 180 degrees for 20 minutes.
20. It's out, I stole a photo before taking it.
21. The finished product!
22. Come one.
23. It's crispy and sweet, but you can't be greedy. Too much white oil will make you fat!
Tips:The oven temperature and time are adjusted according to your own oven.
