1. Preparation of fresh meat filling. Pour the pork filling, sugar, honey, fried white sesame seeds, sesame oil, soy sauce, cooking wine, minced ginger, minced garlic, salt and other seasonings into a large bowl. Use chopsticks to stir the meat filling continuously until the meat filling becomes sticky. Set aside the mixed meat filling.

2. Mix all the ingredients for the water-oil dough and knead it into a smooth dough.

3. Mix all the ingredients for the pastry dough and knead it into a dough.

4. Divide the water-oil dough and puff pastry dough into 9 equal portions, and let them rest for about 15 minutes.

5. Take a small piece of water-oil dough and flatten it on the palm of your hand. Place the small puff pastry dough on the flattened water dough.

6. Wrap the pastry dough with water and oil dough.

7. Place the wrapped dough with the seam facing up on the chopping board and flatten it with the palm of your hand. Use a rolling pin to roll the dough into an oval shape. Roll up from the outside inward.

8. Use the rolling pin to roll the rolled dough into an oval shape again. Roll up the dough sheet again.

9. Use a rolling pin to roll the rolled dough into a round shape.

10. Place the fresh meat filling in the center of the dough sheet and wrap it up (when wrapping, be careful not to get the meat filling on the closing area, otherwise it will be difficult to stick the closing area tightly, and the filling will be baked when baking may squeeze out).

11. Place the wrapped dough with the seam side down on the baking sheet. Grasp the dough with your hands and flatten slightly. Be sure not to use force when pressing, otherwise the bottom seal may be crushed.

12. Brush a layer of egg yolk on the surface of the dough. Sprinkle some white or black sesame seeds.

13. Put the baking sheet into the preheated oven at 180 degrees, middle layer, and bake for 20-25 minutes. When the surface is golden brown, it is ready to be baked.