1. Weigh out the required materials separately
2. Put the water, sugar, and lard in the glutinous rice filling ingredients into the pot together
3. Bring to a boil, add glutinous rice flour
4. Turn to low heat, stir well and then turn off the heat
5. Add white sesame seeds
6. Stir evenly, dry to room temperature, set aside
7. Separately mix the oily crust and the shortbread dough, and let stand for 15 minutes
8. Divide into 16 equal parts, cover with plastic wrap and let stand for 15 minutes
9. Take a portion of water and oil skin and press flat, put in a portion of shortbread
10. Use a tiger's mouth to close the circle, with the mouth facing down
11. Make all the dough and let it rest for 15 minutes
12. Take a portion of dough and press flat
13. Roll it out to form an oval
14. Roll up from top to bottom
15. Turn ninety degrees and place
16. Roll it out again to form a slender dough
17. Roll up again from top to bottom
18. Make all the dough one by one and let stand for 15 minutes
19. Divide 16 equal parts of glutinous rice filling, set aside
20. Take a noodle roll and press flat
21. Roll it out to form a thick sheet with thin edges in the middle
22. Put a portion of glutinous rice filling
23. Use a tiger's mouth to close the circle, with the mouth facing down
24. Press gently to flatten, and use a rolling pin to gently roll out a little bit into a pie shape
25. Make all the dough and let it rest for 15 minutes
26. Brush with whole egg liquid
27. Sprinkle with sesame seeds
28. Make a cut with a knife, and stand still again for fifteen minutes
29. 185 degrees, about 20 minutes, after baking it to room temperature, sealed and preserved, the next day after returning to the oil to eat, the taste is very good, fragrant waxy, delicious and soft!
Tips:Heart-warming reminder: When mixing with the dough, it must be softer, not too dry, leave room when putting in the liquid, and add slowly when the water absorption is different.
Personally, I don't like it too sweet, so the amount of sugar in it is appropriate. If you want to eat sweeter, then increase the amount of sugar.
The temperature of the oven is adjusted according to your own oven. I personally feel that the glutinous rice filling is suitable.
After roasting, let it dry to room temperature, keep it sealed, and eat it after returning to the oil the next day. The taste will be good.
