Ingredients: Water-oil Dough: 150 grams of high-gluten flour (or medium-glutenwheatflour), 5 grams of white sugar;Water 65 grams (adjust as needed);Butter 50 gramsOil Dough: 120 grams low-gluten flour, 60 grams butter.Filling:

Red bean paste

SaltyEgg yolk. Egg yolk cookiePreparation method:1. Water-oil Dough: Mix the flour with sugar and softened butter to form, then add water to mix into a smooth dough.

　　The water should not be added all at once; it can be added while checking the softness of the dough. The dough should be slightly softer than usual.2. Wrap the dough in a plastic bag and let it rest at room temperature for 30 minutes.

3. Mix all ingredients for oil dough into a dough with the same softness as water-oil dough.4. Divide both water-oil dough and oil dough into equal small round balls, water-oil dough: 18 grams, oil dough: 12 grams

5. Press one piece of water-oil dough into a circular shape, wrap it with the oil dough, and roll it into a ball.

6. Roll the ball-shaped dough into a tongue shape.

7. Gently roll up from one end to form a cylindrical shape, with the seam facing upwards, cover with plastic film and let rest for 15 minutes.

8. Roll the cylindrical dough vertically into an oval shape, as long as possible, then roll it up again, cover with plastic film and let rest for 20 minutes.

This involves rolling out twice, rolling up twice, and letting rest twice.9. While resting, I can prepare the filling: cut half of the egg yolk into two halves, take 25 grams of red bean paste, form it into a circular shape, then flatten it and wrap in half an egg yolk, roll it into a ball.This forms the red bean egg yolk filling!

10. Fold both ends of the cylindrical dough together, forming a fold in the middle, with the seam facing upwards, press into a circular shape.

11. Wrap the dough around the red bean egg yolk filling and roll it into a ball, placing the seam side down evenly on a baking sheet lined with parchment paper or oil cloth.12. Brush with an egg wash, sprinkle with black or white sesame seeds.

13.Preheat the oven to 180 degrees Celsius, bake in the middle of the oven for about 20 minutes.. During baking, brush with another layer of egg wash once more.Instant red bean yolk filling!

10 Pinch the two ends of the cylindrical dough together, which means fold in half, with the seam facing up, and press it into a circle by hand.

11 Wrap the dough around the red bean paste, form into a ball, have the seam facing down, and evenly place it on a baking tray lined with parchment paper or oil cloth.

12 Brush with egg wash, sprinkle withblacksesameor white sesame

13，ovenPreheat to 180 degrees if necessary, bake in the middle of the oven for about 20 minutes.

14 During baking, brush with another layer of egg wash.