Cooking Steps

1. 

   Step1:Oil skin - 120 grams of medium gluten powder, 33 grams of lard, 20 grams of sugar, 50 grams of hot boiled water. Live into dough for use. After 30 minutes, the dough is divided into 12 pieces, each of which is about 18 / 19g. Pastry low gluten flour 80g, lard 40g. 2-1 scale. Knead into dough. Each 10 grams. A total of 12 small pastry.

2. 

   Step2:There are two fewer pictures. I'll explain them in detail. Roll the dough flat and wrap it into the pastry. Roll it into an oval shape and roll it up. Cover with plastic wrap. This is the picture in ten minutes. Roll it up again vertically. Twice in total.

3. 

   Step3:This is the second roll up state. For the first time, I made a dough and added some red koji powder to make a spira

4. 

   Step4:Press in the middle of the roll. Gather the two sides in the middle. Roll out into a round thin skin and wrap it with purple rice stuffing. About 20g. Other fillings can also be included.

5. 

   Step5:Brush a layer of yolk liquid on the surface. Sprinkle some white sesame seeds. Use a knife to cut a few. The spiral ball is also wrapped with purple rice stuffing. Do an experiment to see if it will break the skin without cutting? Preheat the oven well. Set 170 degrees and bake in the middle for 25 minutes.

6. 

   Step6:When it's time to cool down. Break off layers of pastry. That little red is in good condition. It's a layer of crispy. If you can't take it well, you can't eat it with a small mouth, or you will lose all the dregs. It's Crispy on the outside and sticky on the inside. The sweetness is moderate. It's very delicious.

7. 

   Step7:Let's zoom i