Salted egg yolk pastry with red bean paste

Combine 5 oz all-purpose flour, 2 oz water, 1 oz sugar and 1.8 oz butter, unmelted; work 10 minutes until soft and smooth.

Cover with plastic and rest 40 minutes, until it stretches thin enough to almost see through.

For the butter dough combine 4.2 oz all-purpose flour and 2.3 oz butter; work about 6 minutes until smooth, then rest about 10 minutes.

Divide each dough into 16 equal pieces and roll into balls.

Put a cup of red beans soaked overnight in a pot with water, bring to a boil, then simmer on low 30 minutes until they crush under a spoon.

Blend until smooth.

Return to the pot (a nonstick pan is better), add sugar to taste and a little vegetable oil, and cook on low until the water is almost gone and it is a sticky paste; divide into 16.

Separate the salted egg yolks from the whites and set on a baking pan; touch the surface with a little strong tasteless liqueur.

Pre-bake in the middle of a 300F oven for 8 minutes, until some yolk fat melts.

Flatten a piece of pastry dough and wrap a piece of butter dough in it; close the end, roll a little and flatten by hand.

Roll into a tongue shape, fold from one side, flatten and roll again, fold from one side again, press down and roll into a thick piece.

Wrap each egg yolk in red bean paste, then in the pastry wrapper; lift the edges together and pinch closed, smooth side up, and shape by hand.

Place on a parchment-lined baking pan with a roasting rack under it; brush with beaten egg yolk and sprinkle with sesame seeds.

Bake in the middle of a preheated 350F oven 20 to 30 minutes, until colored.