1. Prepare two large bowls, put all the pastry and oil skin ingredients into the bowls and mix well.
2. You need to knead the dough for the oily skin, so that after baking, it will have a layer of crispy feeling. After the oily skin dough is kneaded, it is evenly divided into two parts. You can be satisfied. Divide the red and white noodles into eight smaller portions. (We make eight lotus cakes)
3. Divide the pastry dough into 16 rounds and set aside, moisturize and set aside.
4. Take 160 grams of custard filling, divide into 8 portions and knead for later use. (Of course you can also replace it with coconut filling)
5. Take a portion of the shortbread and wrap it in the crust as shown in the picture. Push gently toward the bottom with your left hand, and slowly tighten the circle with your right hand.
6. Wrap all the oil skins and shortbread in turn and let them rest for 10 minutes.
7. Roll all the dough into an oval one by one, roll it up from top to bottom and relax for 10 minutes.
8. Then roll each dough out in the long direction, slowly roll up from top to bottom, and relax for 10 minutes.
9. Take a piece of dough, press down with your index finger in the middle as shown in the picture, stack the two sides that are upturned in the middle, and then form a circle, flatten it, and roll it into a circle, just like a dumpling wrapper.
10. Because there are two different colors of dough in the oil crust, white and red, we get two reds, one dark and one light.
11. Superimpose the two types of dough, which can be red on the outside or pink on the outside.
12. Pack one, custard filling or coconut paste filling.
13. The method of wrapping is the same as the method of wrapping pastry with oily skin. Wrap all the custard fillings and round down.
14. Put it in a preheated oven, heat up and down at 180 degrees, and bake the middle layer for 30 minutes to make tin foil covered.
Tips:1. After the oily skin is wrapped in the shortbread, roll it into an oval shape. If you want a more obvious layer, don't roll it too long.
2. Regarding the baking time, I personally like the dry and crispy feeling. If you don’t like it, you can reduce the baking time appropriately.
