1. Mix the lard, low powder, and pigment in the auxiliary materials into a smooth dough, and then knead it into 12 rounds.
2. Mix all the main ingredients together and knead until it becomes a film. Then divided into 12 parts
3. Wrap the kneaded balls in plastic wrap and proof them for 20 minutes
4. Wrap the oil noodles in the water and oil noodles
5. Figure
6. Roll the fused dough into an oval shape
7. Roll up from the bottom up
8. The rolled up roll turns to 90 degrees, and then rolls it into a strip, rolling up from bottom to top
9. Figure
10. Figure
11. The rolled puff pastry rolls are wrapped in plastic wrap and proofed for half an hour.
12. We can make stuffing during proofing. Peel the purple sweet potato and slice it into thin slices, steam it, then mash it, add butter sugar and stir-fry in a non-stick pan. If it feels too dry, add some water and cool it down. 12 points
13. Figure
14. Figure
15. After proofing, add the stuffing and wrap it into a big ball, press it with your hands to form a cake, roll it out a little thinner, and cut it into five equal parts with a knife, but don't cut it in the middle.
16. Figure
17. Figure
18. Figure
19. Pinch the cut five equal parts into leaf petals
20. Put the egg yolk in the middle of the pinched pattern and sprinkle with black sesame seeds.
21. Put it in the preheated oven and bake at 170 degrees for 25-30 minutes
22. The beautiful peach blossom pastry will be out.
