1. Oil skin: All-purpose flour, lard, and sugar are poured into a bowl.
2. Oily skin: Add a small amount of water several times to knead the material into a smooth and soft dough.
3. Oily skin: wrap the dough with plastic wrap and relax for half an hour.
4. Shortbread: Sift low-gluten flour and matcha powder, add lard and stir well.
5. Shortbread: Wrap it in plastic wrap and put it in the refrigerator for later use.
6. Divide the crust and shortbread into 16 equal parts.
7. Take the oily skin and wrap the shortbread, close it down, cover with plastic wrap and leave it for 15 minutes to relax.
8. Roll the wrapped pastry into an oval shape with a rolling pin.
9. Roll up from top to bottom, cover with plastic wrap and relax for 15 minutes.
10. Put the dough upright and roll it out again.
11. Cover with plastic wrap and let relax for 20 minutes.
12. Wrap egg yolks with red bean paste or mochi with red bean paste, each filling weighs 40g.
13. Use a knife to cut off the head and tail of the dough a bit to expose a flat side.
14. With any cut surface facing up, squeeze it with your hands and then roll it out with a rolling pin.
15. The side with the more obvious pattern is attached to the palm, and the filling is wrapped.
16. Put it on the baking tray with the mouth down.
17. Put it in the preheated oven and bake at 170°C for 30 minutes.
18. After being out of the oven, place it on a drying rack and let it cool.
Tips:/water/
The amount of water in the formula is a reference value, different brands of flour will have different water absorption, so the exact amount of water depends on the actual situation.
/Oil skin/
1. The oily crust should be moderately hard and malleable. If the dough is too dry, add water several times to adjust it. Don't add all the water all at once. The dough is too soft and then adding flour to adjust it will be more troublesome.
2. After kneading the oily skin and before using it, wrap it with plastic wrap to prevent the surface from drying out.
3. The oily crust needs to have enough relaxation time, especially after the second roll, the plastic wrap must be covered to relax, otherwise the crust will easily break when it is wrapped, and the baked crust will be unsightly.
/Mochi filling/
Ingredients: 70g glutinous rice flour, 20g corn starch, 30g sugar, 120g milk, 10g butter
Stir the above ingredients evenly, pour them into the steamer and steam them, scrape them out while they are hot, and knead the slick oil into the dough. Cover with plastic wrap and let it cool before use.
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