1. Pour all the ingredients in the oil skin into the container.
2. After mixing, knead the dough until it can be basically expanded.
3. Knead round and put it into the fresh-keeping bag
4. Pour all the ingredients of the shortbread into the container and form a dough
5. Put the same shortbread into the fresh-keeping bag
6. Put the water and oily skin and shortbread into the fresh-keeping bag and relax for 30 minutes
7. Prepare 12 servings of red bean paste, each serving 18g and rubbing round for later use.
8. After loosening, the oily skin and shortbread are divided into 12 equal parts
9. Take an oily skin dough and flatten it with the palm of your hand.
10. Put on the shortbread
11. Close up
12. Wrap in turn, close the mouth down, cover with plastic wrap and wake up for 15 minutes.
13. Take a piece of dough, flatten it with the palm of your hand, and roll it out into a beef tongue shape.
14. Roll up from top to bottom
15. Roll it up in turn and let the cling film relax for 15 minutes
16. Take a dough and flatten it
17. Roll into a beef tongue
18. Roll up from top to bottom
19. After rolling up in turn, cover with plastic wrap and relax for 15 minutes.
20. Take a dough and press it in the middle with your fingers
21. Close together
22. Use the palm of your hand to squeeze and roll it into a thick and thin dough in the middle, and wrap it with red bean paste
23. Close down
24. Take a dough and flatten it with a round mold and gently press the center position.
25. Use a tool to make small points (for more convenient cutting out of the petals)
26. Divided into 10-12 small petals and one large petal.
27. After cutting, arrange the petals
28. Pinch out the peacock's head and mouth
29. After squeezing, brush with whole egg liquid and decorate the eyes with black sesame seeds. Put it in a preheated oven at 150 degrees for 20 minutes. (The specific temperature is based on your own oven)
30. Finished product
31. Finished product
32. Finished product
