1. Prepare the ingredients
2. Mix and knead the water and oily skin materials into a dough, continue to knead the dough to the complete stage (the film can be pulled out), mix the pastry dough materials, grab them into a dough, cover them with plastic wrap, and relax at room temperature for 1 hour;
3. Divide the loose water and oil skin dough and pastry dough into 12 equal parts and round them;
4. Roll out the water and oil skin dough, wrap the pastry dough, round it, cover with plastic wrap and relax for 20 minutes;
5. Roll the loose dough into an oval shape, roll it up from top to bottom, cover with plastic wrap and relax for 20 minutes;
6. Use the same technique to roll the loosened dough into an oval shape, roll it a second time, cover with plastic wrap and relax for another 20 minutes;
7. Divide the red bean paste into 12 equal parts and round;
8. Press the loose dough from the middle, push both sides toward the middle, and then press it into a circle with a thick middle and a slightly thinner edge;
9. Wrap the bean paste filling, round it, flatten the dough into a circle, and cut the pattern with a small blade;
10. Knead the edges, brush the egg yolk in the heart of the flower, sprinkle with black sesame seeds for decoration;
11. Turn on the oven, adjust the upper and lower temperature to 150℃, preheat for 5 minutes, put the peach blossom pastry in and continue to bake for 30 minutes (I use Joyoung 32J7 electric oven, and I need to adjust the temperature and time of my own oven);
12.
