Required ingredients:

Oil crust: 200g of medium gluten flour, 20g of granulated sugar, 70g of lard, 70g of water

Soufflé: 150g of low-gluten flour, 60g of lard

Filling: 400g of red bean paste, 16 raw salted egg yolks

Other toppings: Black sesame, raw egg yolk 1

Tools: brush, oven, etc.

Specific methods:

Step 1: take out the chilled salted egg yolks, put them into the cooking oil and soak for 1 hour, if you use the salted egg yolks that are now knocked out, you need to remove the outer layer of the film, and then use the oil to soak, soak the salted egg yolks after the soaking, the texture will not be too dry.