Cooking Steps

1. 

   Step1:Prepare all the materials. Forget to take photos. Mix the water and oil skin materials. Rub out the film. Wake up for 30 minutes.

2. 

   Step2:Mix the pastry materials and knead them into a ball. Spray white wine on the surface of salted duck egg yolk by using the wake-up time. Preheat the oven for 150 degrees. Bake in the middle for 10 minutes.

3. 

   Step3:Divide the bean paste stuffing into 20g / g, press it into pieces, wrap a salted duck egg yolk, divide the water oil skin and the pastry into 16 parts, press the water oil skin into a round piece, wrap a pastry, roll it round, flatten the dough, roll it into a tongue shape, roll it up from top to bottom, close it down, and wake up for 15 minutes with the preservative film.

4. 

   Step4:Take a roll up and roll it out. Roll it up and down. Press a hole in the middle. Fold it in half.

5. 

   Step5:Roll it into a circle.

6. 

   Step6:Wrap a filling, round it, and close it down.

7. 

   Step7:Brush the surface with egg liquid. Sprinkle with black sesame.

8. 

   Step8:Preheat the oven to 170 degrees. Keep the middle layer for 25 minutes. Serve after cooling.