1. Make water and oily skins. Pour plain flour, sugar, and lard into a bowl.
2. Pour in hot water and stir quickly while pouring. It's not hot and knead it into a dough. Knead for a while.
3. Shortbread. Mix the low flour and lard, knead it into crumbs, and then form a dough.
4. And good shortbread.
5. Wrap the two doughs in plastic wrap and wake up for 20 minutes.
6. Make coconut stuffing. Pour the coconut, egg, sugar, milk powder, and dried cranberries into a bowl.
7. The butter melted into a liquid.
8. Pour the butter into the coconut paste.
9. And form a group.
10. Divide the water, oily skin and shortbread into 15 portions.
11. Take a water and oily skin, roll it into a piece, and wrap a shortbread. Wrap it up like a bun.
12. Close the mouth down and press flat.
13. Roll into a beef tongue shape.
14. Roll up from bottom to top, and roll tight.
15. Turn it 45 degrees, stand it up, and continue to roll it into a longer strip.
16. Roll it up again. Let stand for 20 minutes.
17. Make all the dough in turn.
18. Divide the coconut filling into 15 portions.
19. Take a set dough. Press your thumb in the middle and move both sides in. Organize into a circle and press flat.
20. Press into a thin dough wrapper like a dumpling wrapper, and put in a coconut paste filling. Slowly put it away with a tiger's mouth.
21. Place it in a baking dish with the mouth facing down.
22. Use a sharp blade to cut out the cross. Brush the egg wash.
23. Preheat the oven. 180 degrees for about 30 minutes.
Tips:During the operation, the water and oil skin should always be wrapped with plastic wrap to prevent it from drying out.
