1. Pour all the ingredients of the oil skin into the Dongling 6D bread machine barrel
2. Run the kneading function, select a time of 25 minutes
3. Check the dough film. It is thin and elastic. Knead and cover the fresh-keeping film for later use (refrigerate for use when the room temperature is high)
4. Add pastry ingredients to the container and mix into a dough without dry powder. Knead the plastic wrap with a round lid and set aside (refrigerate for use when the room temperature is high)
5. The butter in the filling is softened in advance and all the ingredients are mixed
6. Stir into a dough and serve as a filling
7. After refrigerating for half an hour, take out the oil crust and shortbread. Divide the oil crust into 20 equal parts, round and set aside for later use
8. The shortbread is also divided into 20 equal parts, rounded and set aside
9. Take out a portion of the oily crust, roll it round and place the oily pastry in the middle
10. The oily skin wraps the shortbread and closes the mouth
11. Take out a portion of the oily pastry, close the mouth upward, and gently roll it into a tongue shape
12. Roll from top to bottom
13. Finish the first roll, cover with plastic wrap and let stand for 20 minutes
14. At this time, the filling can be divided into 20 equal parts, rounded and set aside
15. Take out a piece of dough with the interface facing upwards
16. Roll out into a tongue shape
17. Roll from top to bottom
18. Finish the second roll, cover with plastic wrap and let stand for 20 minutes
19. Take out a piece of dough, put the joint upward, press in the middle, and knead both ends
20. Flatten
21. Roll out into a circle, then put the filling in the middle
22. Slowly close up and squeeze tightly
23. Close down, flatten and round the dough
24. Close down and place in a non-stick bakeware
25. Brush the whole egg liquid on the surface
26. Three strokes
27. Sprinkle white sesame seeds
28. Place in the middle of the preheated oven, 180 degrees, bake for 18-20 minutes
29. After roasting, it is out of the oven and placed on a drying rack to cool
Tips:1. When the room temperature is high, in order to prevent the oil from separating out, it can be kept in cold storage
2. Roll the roll lightly to avoid cracking
3. The length of the roll determines the level of the finished pastry, but it should not be too long to avoid breaking the skin during the final filling.
4. There is no ready-made cooked cake powder, you can make it yourself, just stir-fry the glutinous rice flour and just cook the cake powder
5. Don't roll the dough too big to avoid wrinkles
6. Time and temperature can be adjusted according to your own oven and usage habits
Bread machine: Dongling 6D
Medium powder: Queen T45
Low flour: Queen soft white low flour cooked cake flour: Easy small roasted white sesame: Easy small roasted
