Materials required for oil skin: 600g medium gluten flour, 0/00g sugar powder/kloc-,230g cream and 270g warm water.

Crispy: 300g cream, 500g low-gluten flour.

Others: red bean paste 1200g, 50 salted egg yolks, a little black sesame seeds, a little salt and a little rice wine.

Steps:

(1) Put the salted egg yolk in a baking tray, sprinkle with a little salt, bake in the oven (about 5 minutes), and spray a little rice wine after taking it out.

(2) Put the medium gluten flour, powdered sugar and cream into a pot, first add 2/3 warm water to mix, and then add the remaining 1/3 water to mix evenly.

(3) Put it aside and spread it out. After about 15 minutes, it is rolled into strips and divided into about 50 parts to form an oil skin.

(4) Mix the cream with the low-gluten flour, roll it into strips, and divide it into about 50 portions, each of which is about 20g- crisp.

(5) wrapping the dough in the dough to form the dough.

(6) Divide the red bean paste into 50 equal parts, and wrap the salted egg yolk into the red bean paste to form a filling.

(7) Open the dough, then roll it up from top to bottom, then turn it 90 degrees, then open it and roll it up from top to bottom.

(8) Wrap the stuffing, then put it on the baking tray, brush the egg yolk twice, sprinkle with sesame seeds, and then put it in the oven for baking.