1. Mix the oily leather materials and knead out the film
2. Mix the ingredients needed for the pastry into a dough, add a little pink food coloring and mix well
3. Divide the oily skin, shortbread, and red bean paste into six equal parts
4. Take a portion of the oily skin and squeeze it into the oily pastry
5. Squeeze the mouth tightly
6. Roll the wrapped dough into a duck tongue shape of about 10 cm
7. Roll from top to bottom and relax for 15 minutes
8. The loose dough is flattened and rolled into a long tongue of about 15 cm, and then rolled and relaxed for 15 minutes (see the video for the operation steps)
9. Take a loose dough, press it from the middle, leaning both sides to the middle, flatten it, and roll it into a circle with a rolling pin
10. Put a bean paste to wrap and squash it
11. Use a knife to evenly cut six petals
12. Pinch out the shape of the petals
13. Use a knife to make two cuts on each petal
14. Put egg yolk on the center of the flower and sprinkle a few sesame seeds
15. Put it in the preheated 160 degree oven and bake for 25 minutes
16. That’s how the peach blossom pastry is out, beautiful
Tips:1. I fry the bean paste in advance, so I can buy ready-made if I feel troublesome
2. Mine is six, so you can double the amount of people who eat it
3. The temperature of my oven is 15 degrees higher, and I used it for baking at 160 degrees. Adjust this according to your own oven conditions
