1. Prepare black sesame seeds and 10g of flour.
2. Preheat the oven and bake at 160 degrees for 10 minutes.
3. Put the roasted flour and sesame seeds into a bowl, add white sugar and 15g corn oil.
4. Stir well and the filling is ready.
5. Let's make the water oil skin first: Weigh 130g of flour.
6. Add 25g of vegetable oil.
7. According to the water absorption of the flour, add water in an appropriate amount to start the kneading process.
8. Try to make it so that you can pull out the glove film, so as to reduce cracking.
9. Let's make the shortbread: Weigh 120g of flour.
10. Add 80ml vegetable oil.
11. Separately mix the shortbread dough and the water-oil dough.
12. Divide into 7 pairs of small dough.
13. Wrap the pastry dough with water oil.
14. Close your mouth and do everything.
15. Take a dough and press it flat, roll it out, and roll it up from top to bottom.
16. Continue to roll it out and roll it up.
17. Make all the small doughs and press them flat.
18. Roll out the flattened dough, put in the stuffing, and wrap it up.
19. Rub it slightly into an olive shape with your hands, and roll it out with a rolling pin.
20. Do everything well.
21. Brush a layer of egg liquid.
22. Garnish a little white sesame.
23. Preheat the oven and heat up and down at 160 degrees for 20-25 minutes.
24. It is recommended to let it cool completely and eat.
25. Break it apart and take a look.
26. Crispy~
27. Mixed with the sweet taste of sesame.
28. Let's eat~
Tips:The oven settings are for reference only.
