1. Mix 110 grams of all-purpose flour, 8 grams of sugar, 37 grams of lard, and 40 grams of water to form a dough; mix 75 grams of low-gluten flour and 37 grams of lard to form a shortbread dough, cover with plastic wrap and let it rest in the refrigerator 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 cake shape by hand, wrapped in the shortbread, and the mouth is upward.
4. Flatten, evenly, roll out from the middle to an oval long piece, roll it up from the bottom into a thin roll, and cover with plastic wrap to relax for 10-15 minutes.
5. Flatten the long strip, then roll it into an oval long piece, roll it up from the bottom to a thick roll, and cover it with plastic wrap to relax for 20-30 minutes.
6. Put the thick 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 use scissors to cut out the crown on the top of the head.
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, use a toothpick to support it.
14. Appreciation of the finished picture.
15. Appreciation of the finished picture.
16. Appreciation of the finished picture.
Tips:The baking time and temperature are for reference only and are subject to your own oven.
