1. Put the water and oily skin material in the basin and knead it into a smooth dough, put the shortbread material in the basin and knead it into a dough, cover with plastic wrap and let it stand for 20 minutes.
2. Prepare the filling, wrap the salted egg yolk with red bean paste and knead it into a ball, about 35 grams each.
3. Divide the oily skin into 16 grams of small potions, and divide the shortbread into 12 grams of small potions. They are rounded and covered with plastic wrap and set aside.
4. Take a oily dough, roll it into a round piece, and wrap it in a shortbread.
5. Squeeze the mouth tightly and round it.
6. Roll into a beef tongue-like piece.
7. Roll up from top to bottom.
8. Do everything in order and line up, remember that it is the first one. Cover the whole process with plastic wrap.
9. Take out the first one and roll it out.
10. Roll up from top to bottom. Then the second...arranged in order.
11. Make all the fresh-keeping film on the back cover.
12. Take out the first one, press it in the middle, and then fold it in half.
13. Roll into a round piece and wrap it with bean paste and egg yolk filling.
14. Tighten the mouth with both hands to prevent the filling from bursting.
15. Close the mouth downwards and round.
16. Do them all in turn.
17. Preheat the oven at 190 degrees for 15 minutes.
18. Brush the surface with egg wash.
19. Sprinkle with black sesame seeds.
20. Put it into the preheated oven and bake at 190 degrees for 25 minutes. (Different oven temperatures are different, adjust appropriately according to your own oven)
21. After being baked, let it cool and seal for storage.
Tips:1. The water absorption of flour is different, adjust appropriately according to the hardness of the dough. The oily skin should be as soft as an earlobe. Such oily skins are easier to pack.
2. The closing must be pinched tightly, otherwise it will burst and affect the appearance.
