Sunflower Shortbread

Sunflower Shortbread

1. Water oil skin: 150g low-gluten flour, 20g sugar, 30g lard, 60g water.
Pastry: 100 grams of low-gluten flour, 50 grams of lard

The raw materials of water and oil crust and shortcrust crust are respectively combined into a smooth dough.

2. Cover with plastic wrap and let relax for 30 minutes (I forgot to shoot here)

3. After 30 minutes, roll the water and oily skin into a pie shape, wrap it with pastry, and pinch tightly to close the mouth.

4. Close the mouth and press it down, then roll out a large rectangular piece, roll it up along the long side from top to bottom, and divide it into 9 evenly.

5. Receive each portion together, roll it into a small round cake, wrap it with red bean paste, and wrap it up like a bun.

6. Flatten it with the mouth down, roll it into a round cake. Divide the round cake into 6 equal parts and cut into six parts with a knife. Be careful not to cut in the middle; cut two more small cuts for each equal part, cut until you see the filling, do not cut to the end ；

7. Each piece is pinched together from the edge to form six beautiful petals;

8. Prepare them one by one, put them in a baking tray, drip egg yolk liquid on the flower center, and sprinkle some black sesame seeds for garnish;

9. Preheat the oven to 180 degrees, up and down, bake for 20-25 minutes, take out and cool. (Because the temperature of each oven is different, the baking time depends on the situation of your own oven)

10. So beautiful

11. I packed her in a small bag and sent it to a friend to taste, but I couldn’t bear to eat it, ha ha!

Tips:

It takes patience to cut the petals. It would be nice if there was a knife that could cut it all at once. It would be tiring to cut it all at once