Cooking Steps

1. 

   Step1:First of all, mix all the materials of the oil skin. Mix them evenly. Knead them into a dough. Knead them into a film state. Mix all the materials of the pastry. Mix them evenly. Knead them into a dough. No need to knead them out of the film. Leave for 20 minutes.

2. 

   Step2:Next, roast duck yolk. Spray white wine on the surface of duck yolk. Bake in the oven at 130 degrees for 13 minutes. Take it out for use.

3. 

   Step3:The remaining portion of the pastry is divided into 24 portions. The pastry is also divided into 24 portions. Wrap the pastry in the pastry. It's the same way as filling. Remember, the pastry is outside. The pastry is inside. Don't confuse.

4. 

   Step4:Take a piece of dough, roll it into a tongue shape, and roll it up from bottom to top. There is no photo taken in this process. The pictures of the purple potato flavor formula are used. The operation steps are the same.

5. 

   Step5:It's rolled up. Cover with plastic wrap. Let stand for 15 minutes.

6. 

   Step6:Divide the bean paste into 24 parts. Wrap a duck egg yolk in each bean paste. Spare. The bean paste stuffing is cooked by yourself. It's ugly. But it's delicious. It's more low sugar and healthy.

7. 

   Step7:Roll the dough into a tongue shape, then roll it up from bottom to top, and let it stand for 15 minutes. The second rolling will be longer, narrower and fatter.

8. 

   Step8:Take a static dough. Press it down from the middle. The two sides will rebate inward. Then flatten it to form a dough. Wrap it with bean paste stuffing. The mouth of the bag is facing down. The mouth of the bag must be pinched tightly. Otherwise, it will burst when baking. The bean paste will leak out. Ouch. The key step is always to forget to take photos. You will.

9. 

   Step9:The wrapped yolk crisp. Brush a little egg liquid on the surface. Sprinkle sesame seeds on it. Preheat the oven 180 degrees. Bake for 25 minutes.

10. 

    Step10:It's a traditional Chinese pastry. It's crisp until it's dregs