First, add butter and powdered sugar to the flour and mix well. Then pour in purified water and continue to stir evenly to form dough. Cover with plastic wrap and stir for about 15 minutes.

Add butter to the flour and stir well to form a crisp dough. Cover with plastic wrap and wake for 15 minutes. Remove the plastic wrap, take out the dough and crisp the dough.

Divide the pastry and the dough into six parts, knead the pastry into a ball and wrap it in the flattened dough, and roll the wrapped pastry into a long roll.

Then roll the rolled dough into a roll again, roll the bean paste ball until it completely wraps the salted egg yolk, and knead it into souffle stuffing. Then, roll the dough into skin again, wrap the stuffing in the dough and knead it into a spherical plate.

Then take the egg, separate the yolk from the egg white, leave the yolk and stir it evenly for later use, and brush a layer of protein liquid on the wrapped egg yolk.

Finally, stick the black sesame seeds in the middle of the egg yolk, and finally bake in the oven for about 25 minutes, and the delicious egg yolk is ready.