1. Water skin: 100 grams of high-gluten flour, 50 grams of low-gluten flour, 75 grams of water, 15 grams of sugar, and 20 grams of butter mixed in the bread machine
2. Mix well and let stand for 30 minutes
3. Oil skin: 80 grams of low-gluten flour and 50 grams of butter by hand, mix evenly, let stand for 15 minutes
4. Fry 40 grams of low-gluten flour in a non-stick pan until it turns brown
5. Add osmanthus, honey and sugar to the fried flour
6. Divide the sweet-scented osmanthus filling into 8 portions and wait to use
7. Wrap the proofed water skin with the oil skin
8. Roll out the water and oil skin in 3 layers
9. Roll out the rectangle again, repeat the 8-9 method 3 times
10. Roll out and take the rectangle once and roll up the dough
11. Cut into 8 equal parts, about 4cm, let stand for 10 minutes
12. Take a portion of the dough and roll it into a round piece on the cut side, and put a piece of osmanthus filling
13. Put away the opening
14. Spread the egg mixture on the other side of the dough
15. White sesame seeds
16. Roll it out into a pie
17. The finished pie is allowed to stand for about 20 minutes
18. Bake for about 20 minutes in the oven at 190 degrees, take it out and let it cool for consumption
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