Cooking Steps

1. 

   Step1:Put the oil skin material into the basin and knead it into a ball. Then knead the bread dough for a while.

2. 

   Step2:After kneading, cover the dough with plastic wrap and wake up for 30 minutes.

3. 

   Step3:Mix the pastry materials. Mix well with a scraper.

4. 

   Step4:Pastry 25g / piece, 9 parts for rounding.

5. 

   Step5:You can pull out the tough film after the oil skin wakes up.

6. 

   Step6:The dough is divided into 9 parts on average. After the oil crust and pastry are separated, cover them with plastic wrap.

7. 

   Step7:The bean paste stuffing is divided into 9 parts. Each 25g is rubbed round for standby.

8. 

   Step8:Put the tare into the pastry by hand and wrap it with the mouth facing down. Each package should be covered with plastic film to prevent evaporation of water.

9. 

   Step9:Roll the wrapped pastry into a tongue shape (about 10cm in length) with a rolling pin, and then roll it up. Cover with the plastic wrap and relax for 10 minutes.

10. 

    Step10:Then roll it into a tongue shape (about 20cm in length) with a rolling pin and cover it with a plastic film to relax for 15 minutes.

11. 

    Step11:Take a piece of pastry and press it on the middle two ends to fold it in half. Then press it flat.

12. 

    Step12:Roll it into a circle with a rolling pin and wrap it with the prepared stuffing.

13. 

    Step13:Wrap it up and roll it down with a rolling pin. Cut it into 12 pieces without cutting.

14. 

    Step14:Rotate each flap 90 degrees in the same direction.

15. 

    Step15:Put it in the Yangchen Niuzha sugar baking tray. Brush the center of the flower with egg yolk and decorate with black sesame. Preheat the oven at 180 ℃ for 10 minutes, then put it in the middle and lower layers of the oven. Bake for 30 minutes at 160 ℃ in the oven (with tin paper in the middle

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin

18. 

    Step18:Finished product drawin