1. Making water and oily crust: Put 200 grams of flour, 20 grams of lard, orange essence, fine sugar, whole egg white and appropriate amount of water into the bread bucket and knead for 15 minutes. You can knead it by hand without a bread machine until it becomes a smooth dough. Shortbread: Mix the remaining flour and lard, mix well and form a dough, divide into 13 g balls
2. Divide the water and oil skin dough into 17g small doughs, arrange them on the floured kneading mat, cover with plastic wrap and wake up for 30 minutes
3. Roll the dough into a beef tongue shape, then roll it up from one end, with the mouth facing upwards. Press it again and roll it out into a long strip
4. Roll up from one end, close the mouth down, cover with plastic wrap, and wake up for more than 40 minutes
5. Press your fingers in the middle of the small dough that has woken up, pinch both ends in the middle, squeeze it, and roll it into a round dough
6.
For every 15 grams of sweet-scented osmanthus bean paste, mix with 10 grams of millet kernels, then wrap them with dough and tighten the mouth firmly
7. Arrange evenly with the mouth down, put in a 180 degree Vantage oven JKD611-01A, and bake for 35 minutes.
Tips:1. It is necessary to avoid too high temperature during production, which may cause the dough to be too soft.
2. When wrapping pastry, it will be easier to wrap if it has been refrigerated in the refrigerator.
