1. Prepare ingredients
2. Pour the oil skin flour on the chopping board, open a hollow powder wall, add sugar, oil, and water, mix well, knead into a dough, cover with plastic wrap and relax for 30 minutes
3. Add lard to the pastry flour and knead the pastry. After the oily skin is loosened, divide it into 20 small doughs. Wrap the pastry into the pastry, mouth down, roll it out, roll it up again, cover with plastic wrap and relax for 10 minutes
4. Roll it out again, roll it up, cover the slack (repeat twice), roll it out again, spray some water with a watering can, dip in sesame seeds, and put it in a baking tray.
5. Put it in the preheated oven and bake (the penultimate level, as shown in the picture), turn on the heat to 180 degrees, lower the heat to 150 degrees, and bake for 35 minutes
Tips:Because the process is repeatedly rolled up and then rolled out, it will bulge up after baking, and it looks like a rolled one, so you don't need to manually roll it.
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