1. 1. Water and oil skin dough materials: 150 grams of all-purpose flour, 53 grams of lard, 30 grams of powdered sugar, 50 grams of water, and let stand for 15 minutes
2. Pastry dough ingredients: 120 grams of low-gluten flour, 60 grams of lard and let stand for 15 minutes
3. Divide the water and oily skin and shortbread into 16 equal parts and let them relax for 15 minutes
4. Take a water and oily skin dough, squeeze it with your hands, put it in a shortbread dough and wrap it up, pinch it tightly. Roll the wrapped dough into an oval shape with a rolling pin. Roll up into a roll from one side.
5. After everything is done, cover with plastic wrap and relax for 15 minutes. After relaxing, take a dough roll and roll it vertically into an oval shape with a rolling pin. Roll up into a roll from one side. Roll up all the rolls, cover with plastic wrap and relax for 20 minutes.
6. Mochi with butter, steamed with water and milk powder on the pot for 15 minutes, wrapped with roasted peanuts, wrapped into a ball
7. 16 equal parts, 15 grams of coconut minced on mochi outer bread to make fillings
8. Fill the loose pie crust with the filling
9. Put everything into a baking tray, put it in a preheated 175 degree oven, middle level, up and down heat, and bake for 30 minutes.
10. Finished product
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