1. Add all the water skin materials into the container.
2. Knead it into a dough, cover with plastic wrap, and ferment in a warm place.
3. The pastry material is alive into a ball.
4. Ferment the water skin to double its size, take it out, vent and knead well.
5. Divide the water skin and shortbread into six equal parts.
6. Put the shortbread into the batter.
7. Relax for 10 minutes.
8. Roll it into a beef tongue and roll it up.
9. Relax again for 10 minutes.
10. While relaxing, chop the green onions and add salt to remove the moisture, stir in the sugar, and set aside.
11. Pinch it down from the middle.
12. Pinch both ends tightly.
13. Roll into a circle and wrap the stuffing.
14. Roll into a cake.
15. Preheat the oven 180 degrees. Put the dough into the baking tray, brush with honey water, sprinkle with sesame seeds, and press twice to let the sesame seeds stick to the top.
16. Put it into the oven, 180 degrees for 30 minutes. Take out and brush the oil after about 20 minutes of baking.
17. Then bake in the oven until golden and take out.
Tips:The water in the water skin can be adjusted freely, and the dough should be softer than the bun skin, but not sticky.
Green onions can be replaced with leeks or shredded radish.
The water in the filling must be squeezed out, otherwise the pie inside the bag will break and leak when it is rolled.
The temperature and time of the oven are adjusted by myself, and the temperature of my oven is too high.
It tastes best when eaten hot.
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