1. Prepare the ingredients for the shortening crust
2. Mix material A into a dough and knead it into a smooth dough that is called oily skin, and mix B into a dough to become a shortbread, wrap them in a fresh-keeping bag, and relax for 30 minutes
3. Divide the oily skin and shortbread into 15 parts (parts in the picture)
4. Roll out the oily skin and wrap the shortbread
5. After everything is wrapped, cover with plastic wrap and let relax for 20 minutes
6. Slightly flatten the dough with your hands and roll it into an oval shape with a rolling pin
7. After rolling up, cover with plastic wrap and let it stand for 20 minutes; repeat the previous step and roll it up again and let it stand for 20 minutes
8. Divide the filling during the process of loosening the dough, 30g each
9. Take a piece of dough, press it down in the middle with your fingers, knead both ends, and roll it into a circle
10. Roll out the oily skin, like a bun, wrap the golden leg and Wu Ren filling, and close the bottom
11. Wrap all the fillings and put them in the baking tray, preheat the oven to 180 degrees
12. Brush with egg yolk and sprinkle a little cooked black sesame on top for garnish
13. Put it in the preheated oven and bake for 30 minutes
14. It's so crispy that it's so fragrant
Tips:1. The temperature is too high in summer, the oily skin and shortbread are easy to get oil. You can cover the dough with plastic wrap and put it in the refrigerator to relax.
2. Be sure to cover with plastic wrap when it is slack to avoid dry and cracked skin.
3. The oven temperature difference is different, the oven temperature and time provided are for reference only
