Mix all the oil skin materials evenly, knead until the dough is smooth, cover the plastic wrap and relax for 20 minutes.
Mix all the crispy materials evenly, divide them into 12 equal parts and round them.
After the oil skin is relaxed, it is divided into 12 equal parts.
Take a piece of oil skin into a round shape, put the oil in the oil skin, wrap it in the mouth, face up, use a rolling pin to roll the strip, roll it up, cover it with plastic wrap, and spread it on the cling film with a wet towel. Relax for 15 minutes.
The slacked dough was lengthened again, rolled up, covered with plastic wrap, and then spread with a wet towel and allowed to relax for 15 minutes.
Take a portion of the dough, press it with the middle of the finger, push the two ends to the middle, use a rolling pin to knead it into a thin round dough with a thin thickness in the middle. Wrap a 15 g portion of the bean paste and knead it to make it round. Put the mouth down on the baking sheet.
Brush the egg yolk on the surface, sprinkle with sesame seeds, preheat the oven, 180 degrees, middle layer, fire up and down, 35 minutes. If you want to make the skin more crisp, wait for 10 minutes after baking and take it out of the oven, or after baking, 150 degrees, 10 minutes.
1. Bean paste filling: Wash the red beans, pour into the electric cooker, add rock sugar and water, the water level is higher than the red beans 6 cm, press the slow porridge, cook, then put into the non-stick pan, pour Corn oil and boiled red beans, stir fry, and marinate. 2. Red bean paste I cooked one day in advance, smashed into a circular shape of 15 grams, put it into the refrigerator to freeze to hard, when it is done, take it out in advance, red bean paste can also be put into the refrigerator.