• Prepare the fillings. Cut the salted egg yolks into halves. Weigh the red bean paste at 25 gr each. This recipe makes for 12 pieces.
• Wrap the salted egg yolk with the red bean paste. Round it and set aside.
• Let’s mix the inner skin first. Sieve the flour into a bowl. Put in the shortening or lard and mix it well. You can use spatula to mix the ingredients. Once mixed into a dough, set aside.
• Now continue to the outer skin. Sieve in the flour, icing sugar into a bowl. Put in shortening or lard and pour in the water. Mix all together with a spatula. Set aside.
• Divide each of the dough (inner skin and outer skin) into 12 pieces evenly. The outer skin should be around 16 gr each and the inner skin at 11 gr each.
• Wrap the inner skin with the outer skin and round it into a ball. Do this until the rest of the dough is finished.

Folding the skin:

• Take one of the rounded dough, press gently with your palm. Roll flat using a rolling pin. Fold to one side. Roll flat again and fold one more time.
• Roll the folded dough flat and wide. Put the rounded filling in the center.
• Wrap it with the dough and pinch and seal the dough. Shape it round and put on a baking pan. Continue until finish.
• Brush the top with egg wash and sprinkle some black sesame on top.
• Bake in a preheated oven 170°-180°C until golden brown. It should be around 30 minutes.
• Take out from the oven. Let it cool completely on a cooling rack.
• Take out from the oven. Let it cool completely on a cooling rack.
• Cut through the pastry to check the flaky texture. Enjoy!