1. Weigh and put the water and oily skin pastry materials into the basin separately
2. Knead into a smooth dough, cover with plastic wrap and relax for 1 hour
3. Weigh the oily pastry dough into 24 equal parts
4. Take a water oily skin dough and flatten it
5. Wrap the pastry dough and wrap it up
6. Squeeze
7. Wrap everything and cover with plastic wrap to relax for 15 minutes
8. Take a dough and flatten it
9. Roll into a strip
10. Roll up from top to bottom
11. After all rolled up, cover with cling film to relax for 15 minutes
12. Take one side roll and squash
13. Roll it again into a long strip and roll it up
14. After all rolled up, cover with cling film to relax for 15 minutes
15. Take one side of the roll and use your fingers to press the two sides together to form a ball
16. Roll into a round cake shape and put in the five-core filling (filling 30g)
17. Round the pie crust with a tiger's mouth
18. Squeeze the mouth tightly
19. Close the mouth to the bottom and put it on the surface of the baking pan, brush the egg mixture and sprinkle with sesame seeds
20. Place in the middle of the oven at 190° for 25 minutes
21. Take out to cool and put in a bag for storage
Tips:1. Slowly add water and oil skin to the water. According to the water absorption of the flour, it should not be too soft or too hard. The softness and hardness of the oil skin and the pastry should be the same. Roll out evenly downwards in the middle. Do not roll back and forth. 4. The loose dough will be more stretched and not easy to break and mix. 5. Pay attention to the above points to successfully make the meringue.
