1. Wash the raw salted duck eggs, knock out the egg yolk, wash off the white film on the surface, put it in a bowl, pour in an appropriate amount of corn germ oil, wrap it with plastic wrap and put it in the refrigerator for one night;
2. Put the egg yolk soaked in oil for a night in a baking dish, sprinkle some white wine, and bake it in a preheated oven at 180 degrees for 6 minutes;
3. Separately mix the oily skin and shortcrust materials into two smooth doughs, cover with plastic wrap and wake up for 20 minutes;
4. Divide the red bean paste into 20g each, and wrap the egg yolk in order for later use;
5. Divide the two types of dough into 32 portions;
6. Take a portion of the oily skin dough and flatten it into a piece, wrap it in a portion of shortbread, and tighten the bag into a spherical shape;
7. Roll the wrapped dough into a tongue shape, roll it up, and cover with plastic wrap to wake up for 20 minutes;
8. Take a roll and press it flat, roll it into a tongue shape again, roll it up, and make the others in turn, cover with plastic wrap and wake up for 20 minutes;
9. Take a puff pastry blank, fold it in half, squash it, roll it into a piece, wrap it in a bean paste egg yolk ball, wrap it tightly and close the mouth down to make it into a circle;
10. Put everything into a baking tray, brush the egg liquid on the surface of the egg yolk cake with a brush, and sprinkle some sesame seeds;
11. Put the bakeware into the preheated oven, and bake on the upper and lower heat at 170 degrees for 25 minutes.
12. Bake it out
13. One more piece.
