1. Oil skin: mix high-gluten flour, eggs, lard, sugar, salt, knead into a dough, wake up for half an hour
2. Pastry: mix high-gluten flour, lard, and a small amount of salt, knead into a dough, then wake up for half an hour
3. Divide the oil crust and puff pastry dough into 6 equal parts
4. Flatten the water and oily skin, roll it into a round, and put the shortbread dough inside
5. Cover with a damp cloth and wake up for 15 minutes
6. When the time is up, squeeze and roll it into a beef tongue shape
7. Roll it up and let it rest for another 10 minutes
8. Repeat steps 6 and 7 again, and wake up for another 10 minutes
9. Put it upright, squeeze it with your hands, roll it into a dough, and put in the black sesame filling
10. Close up and round
11. Close the mouth down, put it in the baking tray, proof for 10 minutes, then sweep a layer of egg mixture, sprinkle with black sesame seeds; preheat at 200 degrees for 5 minutes, middle layer, bake at 150 degrees for 30 minutes and then at 230 degrees for 5 minutes
Tips:When proofing, be sure to cover with plastic wrap to prevent the dough from drying out.
