Medium gluten flour (oil skin) 100g

Lard (oil skin) 38g

Sugar (oil skin) 13.3g

Water (oil skin) 4 1.3g

Low-gluten flour (crisp) 88.6g

Lard (crisp) 43.3g

Salted egg yolk (stuffing) 10 15g.

One red bean paste (stuffing) 150g 15g

Egg yolk (for skin) 1 piece

A little black sesame (for skin)

Up and down fire 180 degrees for 30 minutes

Cooking steps

1/ 1 1

Salted egg treatment: Take out the yolk of the bought raw salted duck egg, soak it in oil for a few minutes (it won't dry when baked), and spray rice wine or white wine into the oven before baking (bake it at a temperature of 180 degrees 10 minute). Take out the salted egg yolk and wrap it in bean paste for later use.

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Start: all the oil skin materials are mixed and kneaded into smooth dough, and the plastic wrap is covered and relaxed for 30 minutes.

3/ 1 1

All the pastry materials are mixed and kneaded into dough, and the plastic wrap is relaxed for 20 minutes.

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Divide the crust dough and pastry dough into 10 small dough.

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Wrap the pastry in the oil skin, rub the round cover and relax the plastic wrap 10 minute.

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When the beef tongue is strong, roll up the cover and relax the plastic wrap 10 minute.

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Roll up and relax when the tongue is strong 10 minute.

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Press the middle surface roll with your thumb, and press the upturned parts with your palm to make a circle.

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Wrap in bean paste and egg yolk stuffing and slowly close up.

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Brush the surface with egg yolk liquid twice and sprinkle with a few black sesame seeds.

Last step

Bake at 0/80℃ for 30 minutes, take out the rotary baking tray in the middle of 25 minutes and bake for 5 minutes.