material:

low powder: 9g；; Salad oil: 45ml；; High gluten flour: 15 g; Butter: 6g；; Water: 4g；; Sugar: 3g；; Red bean paste: appropriate amount

Steps:

1. Heat the butter in water to melt, add water, strong flour and sugar

2. Knead it into a smooth dough. Let it stand for 2 minutes

3. Mix salad oil and low-gluten flour evenly

4. Knead into crisp dough. Let it stand for 15 minutes

Knead the water-oil crust dough and pastry dough into strips and divide them into equal parts

6. Take a small dough with water-oil crust and flatten it with your palm, and put a small pastry on it

7. Wrap the pastry and close it down

8. Roll it into an oval shape with a rolling pin

9. From top to bottom. Repeat steps 9-11 twice

12. Roll it out, put a proper amount of red bean paste

13. Wrap it up and close it down

14. Brush the surface with egg yolk liquid, sprinkle with sesame seeds and bake it in the oven. Up and down the fire, 2 degrees, 25 minutes

The whole process, perhaps because of the first time, is not very skilled.

Therefore, it will take time to fold the pastry. Everything else is fine.