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Picture of finished product. -
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Preparation method: Oil dough: 100 grams of all-purpose flour, 45 grams of water, 30 grams of lard, 10 grams of fine sugar, start the dough mixing function. -
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As long as the glove film can be pulled out, keep it fresh in the refrigerator for 30 minutes. -
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Puff pastry: 80 grams of low-gluten flour, 40 grams of lard, knead finely, put in the refrigerator to keep fresh for 30 minutes. -
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18 grams of water skin, 13 grams of shortbread, the water skin wraps the shortbread. Roll out the beef tongue into a crispy shape, roll it up from one side and let it rest for 15 minutes. For the second time, roll out the dough into a long shape, roll it up from one side, and let it rest for 15 minutes. -
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Piece a piece of bean paste of 25 grams, press the extrusion opening of the green dough and fold it in half, roll it into a round shape, wrap it with egg yolk bean paste filling, and close the extrusion opening. Use -
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Press flat with a scraper. -
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Use a knife to score three lines on the surface of the green body, brush with a layer of egg yolk liquid, and sprinkle an appropriate amount of sesame seeds. -
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Preheat the oven in advance and bake at 200 for 15 minutes. -
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It is better to eat it cool. -
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Picture of the finished product. 
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Picture of the finished product.