Sakura Crisp
1.
Mix all the ingredients in the oil skin, and knead it into a dough.
2.
Relax for 20 minutes.
3.
Mix all the ingredients of the shortbread evenly and knead it into a dough.
4.
Add pink pigment and mix well.
5.
Relax for 20 minutes.
6.
After relaxation, the shortbread and oily skin were divided into 10 equal parts.
7.
Take an oily skin and roll it out with a rolling pin.
8.
Wrap it with shortbread, tighten with a tiger's mouth, and relax for 10 minutes.
9.
After relaxing, use a rolling pin to roll it into a beef tongue shape.
10.
Roll up from top to bottom.
11.
After rolling, cover with plastic wrap and relax for 10 minutes.
12.
Use a rolling pin to roll the loosened dough into a beef tongue shape.
13.
Then, roll it up from top to bottom.
14.
After rolling up, relax for 10 minutes.
15.
9. Divide the lotus paste filling into 10 equal parts and set aside.
16.
After relaxing, use a rolling pin to roll the dough into a round shape and wrap it in the lotus paste filling.
17.
Then, squeeze it tightly with a tiger's mouth, with the bottom facing down.
18.
Slightly flatten with the palm of your hand.
19.
Cut into 5 pieces at equal intervals with a spatula.
20.
Pinch the corners tightly with your fingers.
21.
Then, use a knife to make two lines in each piece.
22.
Brush the middle surface with egg yolk liquid.
23.
Sprinkle black sesame seeds in the center.
24.
The oven is preheated in advance, the upper and lower fire is 180 degrees, and the baking time is 30 minutes.
25.
Come out.
