1. Knead the oily skin and shortbread into balls separately, cover with plastic wrap and let stand for 30 minutes
2. Divide the oil skin into 18 grams each, the shortbread into 12 grams each, and the red bean paste into 10 grams each, round and cover with plastic wrap to prevent it from drying out
3. Roll out the oily crust, wrap the oily pastry, pinch the mouth tightly and make a round
4. After wrapping 7 in turn, cover with plastic wrap
5. Take a dough and roll it into a long tongue
6. Roll up from top to bottom, cover with plastic wrap and let stand for 20 minutes after rolling
7. Then roll the dough out into a long tongue, roll it up again, cover with plastic wrap and let it stand for 20 minutes
8. Take a dough and roll it out and squeeze it. The middle is slightly thicker and thinner around the edges. Then wrap the bean paste filling, pinch and close the mouth, round it and press it gently, and squeeze it.
9. Then evenly spaced 8 knives, do not cut in the middle (pictured)
10. Then draw a small knife in the middle of each piece, don’t cut the bottom part (pictured)
11. Use your hands to gently squeeze each piece into sunflower petals. Brush the surface of the squeezed sunflower pastry with a layer of egg yolk, and sprinkle a little black sesame on the center.
12. Put it in the middle layer of the preheated oven, fire up and down at 180 degrees, bake for 25 minutes until the surface of the crisp is golden and colored (made by Changdi CRTF32K, because the temperature of each oven is a bit different, see your own oven for details Fixed temperature)
13. Baked
