1. Increase the amount of oily skin appropriately, because the bean paste is easy to come out when baked too thin, and it also neutralizes the sweetness of the bean paste (many people report that the bean paste is too sweet)

2. Bean paste It has decreased a little, the reason is the same as the above.

3. The amount of water in the oily skin cannot be less, a little more will be fine. The water I gave is a relatively small amount, you can add a few grams and it will be fine. It is easy to rub out. film, and there is no pressure even if you don’t cover the plastic wrap when rolling it out once or twice, and I tried reducing the water and it is not easy to close, and it is easy to crack when baked

4. Use lard for shortening, the best I bought fresh lard from the vegetable market and boiled it myself. It is so fragrant. There is a recipe that says butter can be used instead, and it clearly states that the taste and effect are not good (PS: Use expensive things instead of cheap ones, and the effect and taste are not good. , I don’t understand)

5. The salted egg yolk should be knocked out freshly, sprayed with white wine and steamed until half-cooked (applicable to saltier and harder egg yolks), and baked in a traditional oven for a few minutes (applicable For egg yolks with moderate saltiness and elasticity), or try baking it for a longer time instead of steaming it. I am afraid of the hardness, so you can try it. The frozen one is very hard and the effect is very poor. No matter how you process it, it will not be perfect.

6. Regarding soaking egg yolks in oil or not, I have tried both and found no difference, so I stopped soaking them.

7. Be sure to tighten when closing, otherwise It's easy to pop out the bean paste when baking. If the bean paste comes out, it doesn't matter. Just squeeze it with your hands and shape it while it's hot after it comes out of the oven

I can't remember it at the moment, I'll add more later

The following steps follow exactly what I did, and I personally think it saves time