3. Mix all the materials of the water-oil skin dough and knead it into a smooth dough.
4. Mix all the ingredients of the pastry and knead it into dough.
5. Divide the water-oil crust dough and pastry dough into 10 portions with the same size, and relax for 15 minutes.
6. Take a small ball of water-oil dough and spread it flat on the palm of your hand.
7. Put the pastry on the squashed pastry.
8. Wrap the pastry with water skin dough.
9. Place the wrapped dough face up on the chopping board and flatten it with the palm of your hand.
10. Roll the dough into an oval shape with a rolling pin.
1 1. Roll the dough sheet from the outside to the inside.
12. Roll the rolled dough into oval dough pieces with a rolling pin again.
13. Repeat the process in 1 1 2 twice, with a total volume of three times.
14. Roll out the rolled dough and wrap it in meat.
15. Place face down in a baking tray, flatten it by hand, brush with egg yolk liquid and sprinkle with sesame seeds.
16. Preheat the oven and bake at 180℃ for 25 minutes.