1. Mix 110 grams of all-purpose flour, 8 grams of white sugar, 37 grams of lard, and 35 grams of water to form a dough. Cover with plastic wrap and let it relax in the refrigerator for 20 minutes; mix 75 grams of low-gluten flour and 37 grams of lard to form a shortbread dough, cover with plastic wrap Put it in the refrigerator to relax for 15 minutes (it will harden if it takes too long and is not easy to operate)
2. Divide the filling, oil skin, and shortbread 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 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 into a circle
7. Divide into six petals, use a knife to mark the pattern, cut through the petals, and just lightly stroke the petals
8. Pinch both sides of the petals towards the middle
9. Spread egg yolk in the middle of the prepared sunflower puff pastry, sprinkle with black sesame seeds, and place in the baking tray
10. Preheat the oven to 130 degrees, the upper and middle level, the upper and lower heat, and bake at 120 degrees for 20 minutes
Tips:The baking time and temperature are for reference only and are subject to your own oven.
