Low-gluten flour 120g high-gluten flour 50g sugar powder 25g unsalted cream 50g water 80ml low-gluten flour 170g unsalted cream 80g salted egg yolk 15 yellow rice wine, appropriate amount of black bean paste stuffing 450g egg yolk, 2 salts 1/2 teaspoons of black sesame 2g.

working methods

1

Filling method: spray rice wine evenly on salted egg yolk, bake in oven180 c for about 8 minutes until bubbles appear, take it out, spray some rice wine, and let it cool for later use.

2

Divide the black bean paste into 15 parts, knead it into a bowl and put it away. Add 1 salted egg yolk, knead into a circle, and cover with plastic wrap.

three

Pastry practice: Sieve flour and powdered sugar with a fine mesh, add cream and mix well, then pour it into cold water and knead it into a ball.

four

Put it in a pot, cover it with plastic wrap and let it stand for 30 minutes.

five

Crispy method: add cream to the sieved low-gluten flour, press it evenly with the palm of your hand to form a ball, put it in a basin and cover it with plastic wrap for later use.

six

Combination: 15 dough and cakes are divided into blocks, each dough is squashed by hand, and the middle is wrapped with cakes. After the seal is tightened, the mouth is closed and put down.

seven

Squeeze the dough gently, use? The fritters are slowly pushed up and down into oval slices.

eight

Roll up in a short direction and then put it down.

nine

Turn 90 degrees, roll into a long strip, roll down from the short direction, cover with plastic wrap and relax 15 minutes.

10

Roll the loose dough into a round skin, wrap it with stuffing and make it round, then put it in a baking tray, mouth down.

1 1

Add 1/2 tsp salt to the egg yolk, stir well, brush the surface of each dough twice, dip some black sesame seeds in it, and send it to the oven preheated to 180℃ for 25 minutes.