How to make jujube paste, bean paste and egg yolk cake - Chinese cuisine

1
Put the water and oil dough ingredients into the bread machine and knead the dough for 15 minutes.
2
Cover the pastry dough and water-oil dough with plastic wrap and let them rise for half an hour.
3
Divide the water-oil dough into 20g/piece, and divide the pastry dough into 13g/piece.
4
Flatten the water-oil dough and put on the puff pastry dough.
5
Close the mouth and place it with the mouth facing down, and everything is done.
6
Take a small piece of dough and roll it into a shape of beef tongue.
7
Roll up.
8
Do all the work and relax for 10 minutes.
9
Spray the salted egg yolk with white wine, put it in the oven at 150 degrees and bake for 6 minutes.
10
Divide the sweet-scented osmanthus, jujube and walnut bean paste into 30g/portion.
11
Flatten the bean paste and add salted egg yolk.
12
Bean paste coats the egg yolk.
13
Do it all.
14
Roll it out again.
15
Start from one end and roll tightly.
16
Fold both ends toward the middle.
17
Flatten it and add bean paste and egg yolk filling.
18
Close the tiger's mouth with the fingers of both hands and seal it completely.
19
Brush with egg yolk, place in the preheated oven, middle layer, heat up and down to 180 degrees for 25 minutes. (This is another plate, I didn’t even have time to take a photo????).
20
Golden color, crispy and delicious.
21
Cut open, the outer skin is crispy, the egg butter is moist and sandy, and the filling is rich in texture.