Filling:
Water 65g Sugar 60-65g Lard 18g Vegetable oil 1 tablespoon
80 grams of cake powder (if there is no cake powder, you can use the previously fried glutinous rice flour instead)
White sesame 2 teaspoon
Winter melon sugar 50g coconut silk 8g
Oil skin:
Low-gluten flour 100g High-gluten flour 25g Sugar 1 tablespoon
Lard 25g water 63g
Crisp:
Low-gluten flour 110g lard 55g
ready:
1) White sesame seeds first saute
2) Winter melon sugar soaked in hot water, softened and shredded or grated
Internal filling practice:
Water + sugar, boil until the sugar is dissolved, then add lard and vegetable oil to dissolve. After the flame is turned off for 3 minutes, add the cake powder and mix well. Then add the coconut shreds, the ground melon sugar and the sauteed sesame seeds. Divide the filling into 14 grams each and round it.
Oil skin practice:
Mix high and low-gluten flour, add sugar, water and lard, and mix well. Wake up for 10 minutes, divide the oil dough into 14 grams of small dough and round.
Short pastry practice:
Low-gluten flour + lard, you can evenly. Divide the pastry dough into 10 grams each and round it.
combination:
1) Squash the oil skin, put the pastry on the oil skin, wrap it up (remember to seal the seal)
2) Turn over the face and roll it up into a rectangle.
3) Flatten the rolled dough into a rectangular shape and then roll it again.
4) Put the dough up and put it flat, then squash it into a thin round (the middle is thicker)
5) Put a piece of stuffing into the dough, wrap it up, seal it tightly
6) After turning over the face, flatten it, about 0.8-1cm thick. Poke some small holes on the surface with a fork, apply the egg yolk solution and sprinkle white sesame (outside the component)
7) Bake for 25 minutes, 190 degrees (c), remember to preheat the oven first!
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