Begonia Pastry

Begonia Pastry

1. Put the ingredients used for the oil skin into the bread bucket, start the kneading process, and knead to the expansion stage

2. Put the pastry ingredients into a bowl and knead them into a ball. Two kinds of dough wrapped in plastic wrap, let stand for 30 minutes

3. Divide oil skin dough and pastry dough into small portions as needed

4. Take a portion of the oily skin dough and flatten it with your hands, wrap it with a piece of shortbread dough, and slowly push it upward with the help of the tiger’s mouth

5. Close up and round

6. After all, cover the cling film and let it relax for about 10 minutes

7. Take a loose dough, flatten it, and roll it into a strip with a rolling pin

8. Roll up from top to bottom

9. After making all the dough, cover with plastic wrap and relax for about 10 minutes

10. Take a loose dough, put the dough upright, and flatten it with the end up

11. Roll it out again, roll it out into a strip, roll it up again

12. Take a loose piece of dough and press it with your fingers in the middle

13. Fold the two ends in the middle

14. Press flat and roll it into a circle

15. Use a bowl to press out a round shape and remove any irregular corners

16. Brush a layer of egg liquid around

17. Wrap the fillings and knead out five equal sides

18. Use scissors to cut out petals like the picture

19. Roll the first layer to the middle and stick it with egg

20. Stick it in order and it's done

21. Preheat the oven up and down at 180 degrees, and put it into the preheated oven for about 20 minutes.

22. Garnished with tomato sauce, beautiful