Preparing the Salted Egg Yolks:

• Extract the yolks from salted duck eggs.
• Lightly spray the yolks with white wine to remove any fishy smell.
• Bake the yolks at 180°C (356°F) for 4 minutes. Let them cool.

Preparing the Red Bean Paste:

• .Divide 500g of red bean paste into 24 portions.
• Wrap each salted egg yolk with a portion of red bean paste. Set aside.

Making the Dough:

Water Dough:

• Mix 300g flour, 105g lard, 30g sugar, and 125g water into a shaggy dough.
• Knead the dough until smooth.
• Divide the dough into 24 portions and shape into balls. Cover with plastic wrap and let rest for 30 minutes.

Oil Dough:

• Mix 210g flour and 105g lard into a shaggy dough.
• Knead the dough until smooth.
• Divide the dough into 24 portions and shape into balls. Cover with plastic wrap to prevent drying.

Assembling the Pastry:

• Wrap each oil dough ball with a water dough ball.
• Starting with the first one you made, roll it out into a long oval shape, then roll it up.
• Repeat the rolling process for all the dough portions.
• Once all are rolled up, take the first one again, roll it out, and roll it up a second time.
• Flatten each rolled portion, wrap it around the red bean and salted egg yolk filling, and seal it using the thumb and forefinger.
• Shape the filled pastries into balls and place them on a baking sheet.

Baking:

• Brush each pastry with egg wash (1 egg yolk mixed with 15g water).
• Sprinkle black sesame seeds on top (optional).
• Preheat the oven to 175°C (347°F).
• Bake the pastries for 50 minutes.
• Once baked, let them cool and package them in boxes.