1. First put the oily skin material into the Dongling DL-TB018 bread machine, mix and knead it into a smooth dough
2. The degree to which the membrane can be pulled out
3. Put it in a fresh-keeping bag and relax for more than half an hour
4. The pastry ingredients are also mixed and kneaded into a ball, then covered with plastic wrap and set aside.
5. Divide the lemon sorbet filling into 35 grams and knead it into a ball
6. Divide the oil skin and shortbread into 12 portions
7. First roll out the oil crust into a round shape, then put the shortbread on the oil crust, and then wrap it tightly with the oil crust.
8. After wrapping, pay attention to cover with plastic wrap to keep the oily skin humidity, and then let it stand for 15 minutes
9. After standing still, take a dough, squash it and roll it out. The length should not be too long, about 20 cm is enough.
10. Then roll up slowly from top to bottom
11. Close the mouth down, cover with plastic wrap and relax for 15 minutes
12. Take out the loose dough, flatten it with the mouth upwards and roll it out for the second time. Note that the width and thickness should be as uniform as possible, and the length should not be too long, about 20 cm.
13. Then roll up from top to bottom, cover with plastic wrap and relax for 15 minutes
14. The loose dough is pressed with your fingers in the middle.
15. Push both ends to the middle and then press
16. Then use a rolling pin to roll into a circle, thick in the middle and thin around the edges
17.
18. Then turn it over and put on the lemon sorbet filling
19. Then wrap it up again, close it tightly, wrap it into a ball
20. Put all the wraps in the baking tray
21. Brush the surface with a layer of egg yolk liquid, and then put a little black sesame
22. Dongling oven K38B preheated 180 degrees for 10 minutes in advance, after preheating, put in the lemon ice yolk cake, 180 degrees for 35 minutes
Tips:1. The oily crust must be kneaded out of the film, so that the ductility of the oily pastry is better
2. The baking time and temperature are determined according to the situation of the own oven