Egg yolk cake

Place the egg yolks in a baking pan, brush with oil and rum, brush on the egg yolks, and bake in the oven at 180 degrees for 5 minutes

After the egg yolks are baked and cooled, wrap the egg yolks with red bean paste filling and set aside for later use

Knead the dough and pastry separately, wrap in plastic wrap and let stand for 15 minutes. Divide the oil crust and puff pastry into 6 parts equally, each oil crust is 19g and puff pastry is 13g each

Press the dough flat, place a piece of pastry, wrap tightly and seal

Place it on a silicone mat and roll it into a long strip, then roll it up

After everything is rolled, cover with plastic wrap and let rest for 10 minutes. Roll it out again, cover with plastic wrap and let it sit for 10 minutes