1. 200g low-gluten flour, 100g vegetable oil, stir into shortbread, wake up for 30 minutes
2. 480 grams of flour, 160 grams of vegetable oil, 12 grams of sugar, 240 grams of boiling water and oily skin, wake up for 30 minutes
3. Roll out water and oily skin into large pieces
4. Put the shortbread
5. Rolled up
6. Divide into small doses
7. Take one and put it in beef filling or sugar filling
8. wrap up
9. Seal tightly, cover with plastic wrap and wake up for 10 minutes
10. Place in a baking dish, brush with egg yolk liquid, sprinkle with sesame seeds, and bake for 30 minutes at 200 degrees
