1.
1. Put the sugar, water and salad oil in a pot and boil until the water boils. After the sugar has melted, turn to a low heat;
2. Add glutinous rice flour, milk powder and sesame seeds, mix well and transfer to a plate;
3. Use the microwave for about 2 minutes until the filling becomes sticky. You can use your hands to make a dough and divide it into 16 portions for later use;
4. The oily skin material and the oily pastry material are respectively combined with the dough to relax for half an hour;
5. Divide equally into 16 parts respectively;
2.
6. After rounding separately, take an oily skin dough and press it flat;
7. Put a shortbread dough in the middle, wrap it and pinch tightly to form a round dough;
8. Roll the wrapped round dough into an oval shape with a rolling pin;
9. Roll up;
10. Make all noodle rolls in turn, cover with plastic wrap and relax for 15 minutes.
11. Take a dough roll and roll it into an oval shape.
12. Roll up into a roll.
13. Cover the rolled dough again with plastic wrap and relax for 15 minutes.
3.
14. Pick up a small noodle roll and fold both sides to the middle.
15. Bend it and lay it flat, and press it with your hand.
16. Roll out into a round sheet.
17. Pack the filling, pinch the mouth tightly, place the mouth down, and then press it into a flat circle.
4.
18. Brush the surface with egg yolk liquid.
19. Use a sharp knife to make two cuts on the surface.
20. Put it in the preheated oven at 190 degrees and bake for 20 minutes.
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