1. First mix the oil skin and pastry ingredients evenly, then knead into smooth oil skin dough and pastry dough, and let it relax for 15 minutes.
2. When the dough is loose, make the filling, mix the ingredients of the brown sugar filling, mix well and keep in the refrigerator.
3. After the relaxation is complete, divide the oily skin dough and the oily pastry into 8 small doughs.
4. Take a oily dough and press it flat, put it in a shortbread, then slowly put it away with a tiger's mouth, pinch it tightly.
5. Then flatten the dough and gently roll it into an oval sheet with a rolling pin.
6. Then roll up the oval dough sheet from top to bottom, and let it relax for 10 minutes when all is done. Cover with plastic wrap during this process, otherwise the skin will dry.
7. After the relaxation is complete, fold the ends of a roll inward, roll it into a round dough piece, and put in the brown sugar filling.
8. Then squeeze the mouth tightly, this bottom must be squeezed tightly, otherwise it will burst when baking.
9. Slightly squeeze the filled pie, brush the surface with a layer of sugar water, and dip it in white sesame seeds.
10. After everything is done, put it into the baking tray, and put oil paper on the bottom of the cake to prevent the bottom from cracking.
11. Then put it in the preheated oven, middle level, upper and lower heat, 200 degrees, about 20-30 minutes.
12. After roasting, take it out and let it cool. Take a bite, and the crispy will drop off and the pulp will burst.
Tips:1. The dough of oily skin is as soft as possible and has better ductility.
2. When you put it on the baking tray, you can put oil paper under it to prevent the bottom from cracking.
3. The sesame seeds can be replaced with black sesame seeds as you like.
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