1. 110 grams of all-purpose flour, 8 grams of white sugar, 37 grams of lard, and 40 grams of water are mixed to form a dough; 75 grams of low-gluten flour and 37 grams of lard are mixed to form a shortbread dough, covered with plastic wrap and placed in the refrigerator to relax for 30 minutes
2. Divide the filling, oil skin dough, and pastry dough into 10 portions each
3. The oil crust is pressed into a small pie shape by hand, wrapped in the oil pastry, and the mouth is upward
4. Flatten, evenly, roll out into an oval long piece from the middle to the outside, roll it up from the bottom into a thin roll, close up and cover with plastic wrap to relax for 10-15 minutes
5. Flatten the long strip, then roll it into an elliptical long piece, roll it up from the bottom to a thick roll, and close it down and cover with plastic wrap to relax for 20-30 minutes
6. Put the rough roll upright and press it down slightly, then turn it around, press it up again at the closing and roll it into a round piece, put the filling, spread the egg white on the inside of the edge, and close the mouth with the seam facing down. Press it into a circle by hand
7. Divided into 10-12 small petals, 1 large petal (equivalent to 3-4 small petals), cut through between the petals, leaving about 1 cm in the center of the circle
8. Turn the cut surface of each petal face up, and then flatten the filling of the cut surface with your fingers
9. Pinch out the peacock's head and mouth
10. Order 2 black sesame seeds for eyes
11. Use a small carving knife to press out the feathers on the neck, and cut out the crown on the top of the head with scissors
12. Place in a baking tray and brush with egg yolk liquid on the surface
13. Preheat the oven to 130 degrees, the upper and middle level, fire up and down, and bake at 120 degrees for 20 minutes. To prevent the peacock’s neck from sagging, you can use a toothpick to support it
Tips:The baking time and temperature are for reference only and are subject to your own oven.
