1. All the ingredients of the water-oil skin, liquid first, powder type, put into the bread machine, kneading dough for 20 minutes
2. Knead the water and oily skin into a smooth dough, cover it with plastic wrap, and put it in the refrigerator to relax for 30 minutes
3. Mix all the ingredients of material B pastry evenly
4. Cut with spatula and mix into shortbread
5. Cover with plastic wrap, put it in the refrigerator and let it rest for 20 minutes
6. Cover with plastic wrap, put it in the refrigerator and let it rest for 20 minutes
7. The shortbread is also divided into 12 equal parts, rounded separately, covered with plastic wrap for later use
8. The slackened water and oily skins are divided into 12 parts and rounded up for spare use. Cover with plastic wrap. The whole process needs to be covered with plastic wrap to prevent moisture from evaporating.
9. Take a water and oil skin and press it into a round shape
10. Put a shortbread and wrap it
11. Tighten the mouth tightly, and the mouth must be tightened to avoid leakage
12. Round, close down, wrap in order
13. Take out one and squeeze it with the palm of your hand
14. Roll the rolling pin up from the middle, then roll down from the middle, into the shape of a bull tongue
15. Roll up from top to bottom
16. Roll up from top to bottom
17. Roll up the roll, cover it with plastic wrap, let it rest for 20 minutes, and cover it with plastic wrap after each step to prevent water loss
18. Roll up the roll, cover it with plastic wrap, let it rest for 20 minutes, and cover it with plastic wrap after each step to prevent water loss
19. Take out one
20. Take out one
21. Repeatedly roll, roll into a beef tongue shape
22. Repeatedly roll, roll into a beef tongue shape
23. Still roll from top to bottom
24. Still roll from top to bottom
25. Cover the rolled roll with plastic wrap and let it rest for 20 minutes. Preheat the oven up and down 170
26. Cover the rolled roll with plastic wrap and let it rest for 20 minutes. Preheat the oven up and down 170
27. Take a loose roll, take one and press it in the middle with your index finger
28. Take a loose roll, take one and press it in the middle with your index finger
29. Flip the two sides up and press flat with the palm of your hand
30. Flip the two sides up and press flat with the palm of your hand
31. Roll round with a rolling pin
32. Roll round with a rolling pin
33. Put the filling in the bag
34. Put the filling in the bag
35. Pinch tightly and close the mouth tightly to avoid revealing the stuffing
36. Pinch tightly and close the mouth tightly to avoid revealing the stuffing
37. Rub round, close down and place on the scraper, press flat with the palm of your hand
38. Rub round, close down and place on the scraper, press flat with the palm of your hand
39. Use a sharp knife to cut into five equal parts, leaving the flower core in the middle, and lightly cut two small cuts in the middle of each petal to engrave the flower stamen.
40. Use a sharp knife to cut into five equal parts, leaving the flower core in the middle, and lightly cut two small cuts in the middle of each petal to engrave the flower stamen.
41. Pinch each petal in the middle with your thumb and index finger to create the three-dimensional effect of the petals
42. Pinch each petal in the middle with your thumb and index finger to create the three-dimensional effect of the petals
43. Put in the baking dish
44. Put in the baking dish
45. Brush the egg liquid with a brush in the center of each flower stamen, sprinkle black sesame seeds
46. Brush the egg liquid with a brush in the center of each flower stamen, sprinkle black sesame seeds
47. Put it in the middle of the oven and bake at 170 degrees for 30 minutes
48. Put it in the middle of the oven and bake at 170 degrees for 30 minutes
49. Baked
50. Baked
Tips:1. After cooling, the peach blossom pastry can be stored in a cool and ventilated place, or frozen. Before eating, spray an appropriate amount of drinking water and bake in the middle of the oven at 150 degrees for 8-10 minutes.
2. The stamen can be decorated with white sesame seeds or dried osmanthus.
