1. You skin (120 grams of flour, 40 grams of lard, 45 grams of dragon juice, 1 gram of salt) and into dough
2. The shortbread (60 grams of flour, 25 grams of lard) will be a bit dry at first, and it’s just fine.
3. Cover the dough with plastic wrap and let it wake up for five minutes
4. Divide the crust and shortbread into eight doughs of the same size
5. Use a rolling pin to make the oily skin thinly wrapped into the shortbread
6. Roll the dough into an oval shape with a rolling pin
7. Roll from bottom to top, rolling the second time, the second time is longer than the first time, roll up
8. 8 of them are ready, cover with plastic wrap and wake up for five minutes
9. Press the dough from the middle, fold it in half, and roll it out into thin slices
10. Pumpkin slices are steamed in a steamer, take out and add sugar
11. Mashed pumpkin puree
12. Roll the dough into thin slices and wrap it in the right amount of pumpkin puree
13. Pack into a ball, squash and cut into eight knives
14. Make small flowers
15. Put a layer of tin foil or greased paper on the bottom of the baking pan, and put the florets on the baking pan
16. Preheat the oven at 180 degrees for two minutes and put it in the middle layer and bake for 20 minutes.
17. The color will be lighter after baking, the taste is still ok
Tips:Don't dry the oily skins too much. It's not easy to pack. You can master it yourself according to the concentration of the dragon juice!
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