1. Water and oily skin materials: 200 grams of ordinary flour, 20 grams of lard, 90 grams of water, 15 grams of egg white, and 30 grams of powdered sugar are put into the mixing bowl. Use chopsticks to stir into a large piece of cotton wool and knead it into a non-sticky dough. , Soft and tough! After kneading the dough, put it in a fresh-keeping bag and proof it at room temperature for 30-60 minutes;
2. Pastry ingredients: 160 grams of low-gluten flour and 80 grams of lard are put into the mixing bowl. Mix the flour and lard and knead until it forms a dough. After the dough is kneaded, put it in a fresh-keeping bag and let it stand at room temperature for 30-60 minutes. !
3. Divide the rested water and oil skin dough into 18 equal parts;
4. Divide the pastry dough into 18 equal parts;
5. Take 1 piece of standing water and oil skin, press it into a round shape, put the pastry dough in the center of the water and oil skin dough, wrap it up, and place it with the opening facing down;
6. Roll the wrapped dough into an oval shape with a rolling pin, and then roll it up from the bottom up;
7. Flatten the dough, roll it into an oval shape again, and roll it up again from bottom to top;
8. As shown in the picture, roll all the 18 doughs and let them rest for about 15 minutes (don't forget to cover with plastic wrap!);
9. The red bean paste is also divided into 18 portions, each about 15 grams, rounded;
10. Take 1 piece of dough that has been set aside and roll it into a round shape (thick in the middle and thin in the surroundings). Place 1 piece of red bean filling in the center and wrap it. After wrapping, close the mouth down and roll it into a round cake;
11. Divide the small round cake into 6 equal parts, cut into 6 parts with a knife, be careful not to cut the middle;
12. Cut two more small cuts for each equal portion, cut until you see the filling, do not cut to the end;
13. Each portion is pinched together from the edges and squeezed into six beautiful petals. All of them are prepared in turn, placed in a baking tray, brushed with egg yolk liquid on the center of the flower, and sprinkled with black sesame seeds for garnish. About 15 minutes;
14. Put it in a preheated oven at 180℃ and bake for 20 minutes in the upper and lower heat until the surface is golden.
Tips:I think it’s best to let the dough rest for 60 minutes after the water and oily skin and the shortbread have been made. The dough is very flexible! If you are in a hurry, 30 minutes is fine!
