Ingredients: 225g of medium gluten flour, 80g of lard, 90g of water, 45g of powdered sugar, 80g of low gluten flour/kloc-0, 90g of lard, 600g of bean paste stuffing, 24 duck egg yolks, a little white wine, an egg yolk and a little fried black sesame seeds.

1. Make oil skin first, mix 80g lard, 45g powdered sugar and 180g low-gluten flour, stir evenly, and knead into dough and film. Then make cakes, mix lard 90g, red bean paste 600g, a little white wine and egg yolk evenly, knead into dough, and let stand for 20min.

2. Next, spray white wine on the surface of duck egg yolk, bake in the oven 130 degrees 13 minutes, and take it out for later use.

3. Divide the standing oil skin into 24 parts and the pastry into 24 parts. Wrap the pastry in the oil skin like stuffing. Remember, the cakes are outside and the cakes are inside. Don't get mixed up.

4. Take a piece of dough embryo, roll it into beef tongue, roll it from bottom to top, cover it with plastic wrap, and let it stand for 15 minutes. Divide the bean paste into 24 portions, and each portion is wrapped with a duck egg yolk. Take a dough embryo that has stood still, press it down from the middle, and both sides are recessed inward, then flatten it into dough and wrap it with bean paste.

5. Wrap the egg yolk cake, brush a little egg liquid on the surface, sprinkle with sesame seeds, preheat the oven 180 degrees, bake for 25 minutes, and take it out.