1. Ingredients for water and oily skin: lard, water and sugar are mixed with all-purpose flour and knead into a dough.
2. Pastry ingredients: salad oil and low-gluten flour are mixed and kneaded into a dough.
3. Knead the dough evenly and let it stand for 30 minutes.
4. Knead the dough evenly and let it stand for 30 minutes.
5. Divide the water and oily skin and shortbread into 16 equal parts, take a piece of watery and oily skin, flatten it, and put a piece of shortbread to wrap it up.
6. After the pastry is wrapped, close the mouth downward, roll it into an oval shape with a rolling pin, fold it 1/3 from the top down, and then fold it 1/3 from the bottom to the top, the folded dough is closed down and rolled flat. Repeat this action for 2 Times.
7. Take an appropriate amount of rose flower sugar.
8. Hold up.
9. With the closing mouth facing down, the cake is pressed into a flat shape with a mold.
10. Brush with whole egg mixture and sprinkle with sesame seeds.
11. Preheat the oven, put it in the oven, lower the fire to 170°, bake for about 20 minutes, then turn on the fire and bake for 5 minutes, then out of the oven.
Tips:Rose flower candy, purchased online in Yunnan, now the transportation is convenient, online ordering, express delivery directly to home~
The baking time and temperature are adjusted according to your own oven.
