1. First make shortbread: 95g low flour, 25g pumpkin powder, 60g ghee (without softening), mix and knead into a dough.
2. Wrap in plastic wrap and let stand for 30 minutes.
3. Then make oil skin: all-purpose flour, powdered sugar, sugar, add ghee (without softening) and knead it into a snowflake shape.
4. Add water to knead the dough, wrap it in plastic wrap and let it stand for 15 minutes.
5. Divide the two doughs into 8 equal parts.
6. The puff pastry wrapped in oil skin is rounded.
7. Use a rolling pin to flatten it and gently roll it into the shape of a beef tongue that grows about 25cm. Try not to break the skin.
8. Roll into a roll and let stand for 15 minutes.
9. Roll it vertically again and repeat the above steps.
10. Cut it in half and roll the beautifully textured side out into a pie shape.
11. Divide the barbecued pork filling into 25g pieces, and slowly wrap them into a round shape. Pay attention to squeeze and close.
12. Put it into the baking tray with the mouth down.
13. Make fondant bunny using the time of resting the dough and baking.
14. Preheat the oven and heat up and down at 150 degrees for 20-25 minutes.
15. Embellishment, completion, is it cute?^_^
Tips:1. When rolling the skin, the force must be light, otherwise the skin will be broken and runny.
2. It seems that it takes a long time, but in fact, there is no need to wait for the rest time, because the basic time is enough for one round of rolling.
3. Each oven has a different temper. After 15 minutes of baking, it depends on the coloring situation and changes to the lower fire in time.
