Cooking Steps

1. 

   Step1:Put the salted egg yolk on the plate. Sprinkle a little white wine on it. Steam it in water.

2. 

   Step2:Wrap the steamed salted egg yolk in the red bean sauce. Each weighs 40 grams. Wrap it for later use.

3. 

   Step3:Water skin - medium gluten powder 300g, butter 100g, sugar 15g and water 120g. Oil skin - 200g of low gluten powder and 120g of butter (melted in water). Mix and knead the water skin and oil skin to form dough. Cover with plastic wrap and wake up for 15 minutes. Divide the water skin and oil skin into 18G and 12g respectively.

4. 

   Step4:Take a piece of oil skin and put it into the water skin. Wrap it into a ball. Flatten and roll it into a long tongue shape. Roll it up.

5. 

   Step5:Cover the curled pastry with plastic wrap and wake up for 10 minutes.

6. 

   Step6:Roll the first rolled pastry into tongue shape again. Roll it up in turn. Cover with plastic wrap and wake up for another 10 minutes.

7. 

   Step7:Take a pastry, knead it from both ends to the middle, roll it into pieces, wrap it in the bean curd yolk ball, close it up and round it down, brush the yolk liquid on it, sprinkle some black sesame seeds on it, put it in the middle layer of the oven, heat it up and down for 25 minutes.

8. 

   Step8:The fragrant yolk is out of the oven.