1. Add pork suet to a small fire to get the lard
2. Raw Salted Duck Eggs Take Egg Yolk
3. Oily skin: Mix all-purpose flour 1, sugar, water, and lard and knead out the film
4. Cover with plastic wrap and relax for one hour
5. Shortbread: Mix lard 2 with Chinese gluten powder 2 and divide into three parts. Add matcha powder and purple powder for two parts, knead well, cover with plastic wrap and relax.
6. Divide the oil skin into 15 parts, and the 3 types of shortbread are also divided into 15 parts. Roll out the oily skin and wrap it in the shortbread
7. After wrapping, close the mouth downwards, and cover with loose plastic wrap
8. Take a portion, roll it into a beef tongue, roll it up from top to bottom,
9. After rolling, the plastic wrap is loose
10. Take a portion and squash
11. Roll it into a beef tongue again and roll it up from top to bottom
12. Take one roll and everything is two
13. Press flat and roll it into thick skin in the middle and thin on both sides
14. Divide the red bean paste into 30 portions and wrap the egg yolk
15. After packing
16. Use the freshly rolled egg yolk and bean paste for the stuffing, and put it down with the mouth tightened.
17. Brush with egg yolk liquid and sprinkle with black sesame seeds. 170 degrees in the middle of the oven for 30 minutes
Tips:1. The egg yolk can be sprayed with wine and roasted for 5 minutes to remove the fishy
2. It is best to knead the oily skin out of the film, otherwise it will run off the bean paste when baking.
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