Peach Blossom Cake
1.
The water and oily skin and the shortbread materials are mixed evenly and put into a fresh-keeping bag and placed in the refrigerator for one hour.
2.
The state of the water and oily skin is the way the dough can be pulled out of the film.
3.
Divide the water, oily skin and shortbread into 12 equal parts, cover with plastic wrap and relax for 15 minutes.
4.
Divide the red bean paste into 12 equal parts, knead into small balls and cover with plastic wrap for later use.
5.
The loose water and oily skin is directly pressed into a circle and wrapped into the shortbread.
6.
Pinch the cuff tightly.
7.
Cover with plastic wrap and let it rest for 15 minutes.
8.
Take a portion and roll it up into a beef tongue shape.
9.
Roll up from bottom to top, continue to cover with plastic wrap and relax for 15 minutes.
10.
Roll it out again into a bar.
11.
Roll it up from bottom to top, cover with plastic wrap and let it rest for 15 minutes.
12.
Take out the loose dough and press both sides toward the middle.
13.
Roll out into a thick skin with a thin edge in the middle.
14.
Pack the red bean paste filling.
15.
Pinch the cuff tightly.
16.
Close the mouth down and gently press down with your hand. Use a knife to mark out the five petals. Be careful to stay in the center of the flower and cut out the stamen.
17.
Use your thumb and index finger to pinch the shape of the petals.
18.
Chopsticks are used to dip black sesame seeds on the heart part of the Ubi pie baking dish of Ma's Entrance Kitchen.
19.
Preheat the oven to 150 degrees, put it in the baking tray, bake the upper and lower fire for 30 minutes, and then take it out immediately.
20.
Finished picture.
21.
Finished picture.
22.
Finished picture.
23.
Finished picture.
24.
Finished picture.
25.
Finished picture.
26.
Finished picture.
Buy on JD
Buy on Amazon
