Exclusive Jujube Paste, Red Bean Paste, and Salted Egg Yolk Pastry

Put the water-oil skin ingredients into the bread machine and knead the dough for 15 minutes.

Cover the lard dough and the water-oil dough with plastic wrap and let them rest for half an hour.

Divide the water-oil dough into 20g each, and the pastry dough into 13g each.

Flatten the water-oil dough and place the flaky dough on top.

Close the mouth, place it with the opening facing down, and complete everything.

Take a small piece of dough and roll it into the shape of a cow's tongue.

Roll up.

Finish everything, then relax for 10 minutes.

Sprinkle the salted egg yolk with white wine, place it in the oven with both top and bottom heat at 150 degrees, and bake for 6 minutes.

Osmanthus jujube paste walnut bean paste is divided into 30g per portion.

Flatten the red bean paste and place the salted egg yolk inside.

Red bean paste wraps around the egg yolk.

Do everything well.

Roll it out again.

Tightly roll from one end.

Fold both ends toward the middle.

Flatten it and put on the red bean paste with salted egg yolk filling.

Use both hands and fingers along with the base of the thumb to close the mouth, making sure it is completely sealed.

Brush with egg yolk, place it in a preheated oven, middle rack, bake with top and bottom heat at 180 degrees for 25 minutes. (This is another tray, I didn't even have time to take a proper photo 😄).

Golden color, crispy and fragrant deliciousness.

When cut open, the outer crust is crispy and flaky, the egg yolk is oily and sandy, and the filling is rich in texture.