1. First make the water and oil skin, mix the lard and flour, and knead into small pieces
2. Add water
3. And make dough and set aside
4. Let's make the shortbread, mix all the ingredients for the shortbread, and form a dough
5. Put the shortbread and oil skin into the container, cover and let stand for 3 hours
6. Now start to process the filling. Divide the bean paste filling into 14 portions, 25 grams or so. Cut the duck egg yolk in half and divide it into 14 portions (I used boiled egg yolks. If it is raw, you can soak it in wine for 5 minutes. Bake in the upper oven for 5 minutes.)
7. Divide the shortbread and the crust into 14 equal parts
8. Take a portion of the oil skin and squeeze it, and pack it into a portion of the oil pastry
9. Close with a tiger's mouth
10. Pack 14
11. Take a portion of the wrapped dough and roll it out into strips
12. Roll up from bottom to top
13. Do everything, cover with plastic wrap, and leave for 15 minutes
14. Take a rolled dough, put it upright here and roll it into a strip
15. Roll up
16. Pinch both sides
17. Pressed into a pie
18. Press the red bean paste into a cake and wrap it with egg yolk
19. Just wrap it up
20. Take the dough, squeeze it, and wrap it with egg yolk and bean paste
21. Use a tiger’s mouth to close it up, and one egg yolk cake is ready
22. Do all
23. Put the prepared egg yolk pastry on the baking tray, brush with egg yolk liquid, sprinkle with black sesame seeds
24. Preheat the oven to 180 degrees, and bake the middle layer for 25 minutes
25. Put it out of the oven and let it cool on the grill, I forgot to take it 😄
26. Pack it in a box and give it to a friend to share, is it tall?
