1, Ingredients: 150 grams of medium gluten flour (oil skin), 55 grams of lard (oil skin), 20 grams of sugar (oil skin), 60 milliliters of water (oil skin), 140 grams of low gluten flour (shortening), 60 grams of lard (lard) (shortening), 352 grams of red bean paste, 16 duck egg yolks, 90 grams of black sesame seeds, 1 fresh egg yolk.
2. Prepare all the ingredients and wash your hands.
3, prepare the oil skin part, put it into the cooking machine.
4, turn on medium speed and mix until out of the fascia can be. Depending on the machine, you can also knead by hand if you don't have a machine.
5. Put the smooth dough into a plastic bag and let it rise for about half an hour.
6: Prepare the ingredients for the shortening part, and put them into a cooking machine and mix them until there are no powder particles.
7: Soak the egg yolks in corn oil overnight and spray them with white wine to remove the fishy odor. Bake in the oven at 170 degrees for 5 minutes. Remove to cool and set aside.
8, will be half an hour to rise out of the oil skin, the oil skin part evenly divided into 16 parts. Divide the shortcrust into 16 equal parts.
9, one of the oil skin lightly pressed, rolled out, put the shortening in the center, with the oil skin wrapped around the shortening, close the mouth wrapped, close the mouth face down.
10: Wrap the remaining 15 crusts as above.
11: Place the wrapped shortcrust pastry, seam-side down, gently press it down, and roll it into an oval shape with a rolling pin.
12. Roll up the remaining shortcrust pastry from the top to the bottom, place it in a plastic bag, and let it rest for 15 minutes.
13: Take the first rested shortcrust and roll it out again, vertically, with the mouth facing down.
14: Roll out again from top to bottom.
15: Roll out the remaining shortcrust pastry, put it in a plastic bag and let it rest for 15 minutes.
16: While it's resting, divide the bean paste into 16 even portions and wrap the baked egg yolks. Set aside.
17: With the dough loosely packed, press down from the center with your thumb, sealing side up. Fold the corners towards the center and press down gently with a rolling pin.
18: Roll out the puff pastry as thinly as possible. Put the wrapped bean paste and egg yolk filling on the shortcrust pastry, fix it with the tiger's mouth, slowly tighten the mouth, and place it on a baking sheet with a thin layer of oil, mouth side down.
20, in order to bake out the color, we only chose the egg yolk, so that the color is better, the whole egg brush can also be. Brush the egg wash, evenly sprinkled with sesame seeds. Put into the preheated upper and lower heat 160 degrees oven. Bake for 25 minutes.