Cooking Steps

1. 

   Step1:First, make the oil skin. Mix the oil skin material well. Knead it into a smooth dough. Cover with plastic wrap and let stand for 20 minutes.

2. 

   Step2:Making of pastry. Mix the pastry materials and knead them into a smooth dough. Cover with plastic wrap and let stand for 20 minutes. Then divide the tare (about 26G each) and pastry (about 16g each) into 10 equal parts.

3. 

   Step3:Roll the pastry into pastry, wrap a pastry in the pastry and let it stand for 5 minutes.

4. 

   Step4:Flatten the dough, roll it into a round shape, then roll it up from the bottom to the top, cover with plastic wrap and let it stand for 10 minutes.

5. 

   Step5:Then roll the roll with the opening facing down. Roll the roll with a rolling pin into a long oval shape. Then roll the roll from the bottom to the top. Cover with the plastic wrap and let it stand for 10 minutes (this procedure can also be repeated twice. This has a great effect on the pastry in the later period

6. 

   Step6:Prepare the salted egg yolk and bean paste.

7. 

   Step7:Wrap the salted egg yolk into the bean paste filling for serving (if you think the salted egg yolk is bigger, you can divide it into two parts. Just wrap in half).

8. 

   Step8:Put the dough roll vertically, press it down from the top, roll it flat with a rolling pin, wrap it with bean paste and egg yolk filling, brush the egg liquid, sprinkle black sesame seeds on it, preheat it in the oven at 200 degrees, put it in the baking tray and bake it for 4050 minutes (the temperature should be set according to the temperature of your own oven, the temperature is too high, easy to explode the filling, and bake it slowly with a small fire. Reapply the egg in the middle of the way. Better color

9. 

   Step9:Fresh.

10. 

    Step10:Crispy outside and fragrant inside.

11. 

    Step11:It's a must for afternoon tea and dessert.