Raw materials: oil skin: medium gluten flour, shortening: medium gluten flour, fine sugar, water, whole egg, lard, bean paste filling.

Steps:

Step 1: Weigh the ingredients.

Step 2: Make the dough: mix 100g of flour, 15g of sugar, 45g of water, 10ml of egg wash, 10g of lard, and knead into a soft dough.

Step 3: Divide the dough into 12 equal portions, knead them into balls, and cover with plastic wrap to rest and relax for half an hour.

Step 4: To make the shortening, mix 80g of the flour with 50g of the lard and knead constantly until a ball forms.

Step 5: Divide the dough into 12 equal portions.

Step 6: Roll out 20 grams of bean paste filling into 12 equal portions.

Step 7: Take a piece of the rested dough and flatten it into a circle.

Step 8: Place the shortening dough in the center of the dough.

Step 9: Wrap it up and place it face down.

Step 10: Roll out the wrapped dough with a rolling pin into a long oval shape.

Step 11: Roll up from top to bottom.

Step 12: Rotate the rolled dough 90 degrees and roll it out again into a long oval shape, longer than the first one.

Step 13: Roll up again from the top down. Roll out all the dough and let it rest for 15 minutes.

Step 14: Take a piece of the rested dough and roll it out into a circle, trying to make it as thick as possible in the center and as thin as possible around it. Place a piece of bean paste filling in the center of the dough and wrap it up.

Step 15: Once wrapped, roll out the dough, seam-side down, into a circle.

Step 16: Using scissors, make 12 cuts on the cake. Make 12 "petals".

Step 17: Twist each petal to make a bloom.

Step 18: In the same way, make all 12 bean paste puffs and arrange them on a baking sheet.

Step 19: Dip your fingertips into the egg yolk and spread it in the center of the bean paste pastry, and sprinkle a few sesame seeds on top for decoration. Place the baking sheet in a preheated 200 degree oven and bake for about 15 minutes, until the layers of pastry are fully developed.