Cooking Steps

1. 

   Step1:Marinate salted duck egg yolk with rum overnight. Bake at 170 ℃ for 5-8 minute

2. 

   Step2:Put all the materials of the water and oil skin into the bread machine (or knead by hand

3. 

   Step3:Smooth dough with fil

4. 

   Step4:Divide into 10 small parts on average. Put the plastic wrap on for 20 minutes

5. 

   Step5:The pastry material is evenly mixed. It is divided into 10 small parts on average. Knead it into 4 colors according to the color you like, and then put on the back cover and keep it for 15 minutes

6. 

   Step6:Water and oil skin wrapped with crisp ski

7. 

   Step7:The tiger mouth shall be tightly wrapped. The mouth shall be closed downward. After all, it shall be left for 15 minutes

8. 

   Step8:In the shape of a tongu

9. 

   Step9:Roll up and dow

10. 

    Step10:Roll all the pastry. Cover with plastic wrap and let stand for 15 minutes. Repeat steps 8, 9 and 10 to level, roll and set agai

11. 

    Step11:Red bean paste is divided into 25 grams and a small portion on average. It's wrapped with duck egg yolk. It's rubbed roun

12. 

    Step12:Take 1 small portion of the crust. Cut it into two small portions with a sharp knife

13. 

    Step13:Flatten it with the palm of your hand, then flatten it with the rolling pin around. It becomes a circle with thick middle and thin edge

14. 

    Step14:Turn the pastry over. Put on the inner filling. Slowly push the Hukou upward. Tighten i

15. 

    Step15:Neatly put on the baking tra

16. 

    Step16:Preheat the oven 180 degrees up and down for 25-30 minutes (according to your oven temperature

17. 

    Step17:4 colors and 4 flavor

18. 

    Step18:Layer by laye

19. 

    Step19:Spring is her