1. For the oily skin part, mix all the materials needed for the oily skin and knead into a dough, knead until smooth and uniform in color, and cover with plastic wrap to relax (wake up) for 20 minutes.
2. For the meringue part, mix the low-gluten flour and lard needed for the meringue, knead it into a ball by hand, then drip 1-2 drops of pink food coloring, continue to knead until the color is uniform, cover with plastic wrap, and relax for 20 minutes.
3. Divide the lotus seed paste filling into 30 grams each, and make rounds for later use.
4. The loosened oily skin is divided into 23-25 grams on average, round it, cover with plastic wrap and relax for 20 minutes.
5. The loose puff pastry is divided into 13-15 grams on average, rounded, and covered with plastic wrap to relax for 20 minutes.
6. Roll out the oily dough to wrap the puff pastry, close it tightly, and continue to relax for 20 minutes after it is wrapped.
7. The first rolling: bull tongue shape, the method is to use a rolling pin to push from the middle to both sides.
8. The rolled dough is rolled from top to bottom into small rolls.
9. After rolling, cover with plastic wrap and let relax for 10 minutes.
10. The second roll is bull tongue-shaped, and the palm is flattened. The method is still to use a rolling pin to push from the middle to the sides.
11. After continuing to roll up from top to bottom, cover with plastic wrap and relax for 10 minutes.
12. Take a roll and press it with the middle of your thumb, and then turn it up on both sides.
13. Use a rolling pin to roll it out thinly, roll it out in the middle and then make the four sides thin, take a lotus seed paste filling, and wrap it up. When packing, pay attention to the position of the tiger's mouth with one hand, try not to break the skin, and pinch the mouth tightly.
14. Wrap the small round ball with lotus seed paste filling, close the mouth down, and press it round with the palm of your hand, not too thin.
15. Cut equally with scissors to separate five petals, paying attention to the position of the flower center.
16. Use your thumb and index finger to squeeze out the petal shape.
17. Use a trimming knife to cut two horizontal lines on the small piece.
18. Place the prepared ones in the baking tray one by one, add some egg yolk and sprinkle with sesame seeds.
19. Put it into the preheated oven, and bake the upper and lower tubes at 180 degrees for 30 minutes.
20. Dangdang~Beautiful finished product~
