1. First make the glutinous rice filling. Pour water, caster sugar, and lard into the pot together. , Bring to a boil on high heat, then turn to low heat. (Detailed ingredients below)
2. Immediately pour in all the glutinous rice flour and stir evenly to make the glutinous rice flour and water completely mix
3. Become a sticky filling. Turn off the fire.
4. Add the cooked white sesame seeds and dried fruit (please feel free to add something delicious) and mix well.
5. Spread the fried stuffing flat on a plate or in a fresh-keeping bag, put it in the refrigerator for 1 hour, and refrigerate until the stuffing is not sticky.
6. Divide the refrigerated filling into 16 equal portions
7.
Then make the water-oil skin, mix all the flour, sugar, egg liquid, lard, and water, and knead it into a smooth and soft dough (depending on the water absorption of the flour, the amount of water needs to be adjusted as appropriate, and it must be kneaded into a soft dough. Can't be too dry).
Then make shortbread. Mix the flour and lard and knead until it forms a dough.
8. Divide the kneaded pastry dough and water-oil dough into 16 equal parts. Cover with plastic wrap.
9.
Take a piece of water-oil-skin dough that has been set aside, and flatten it into a round shape.
Place the pastry dough in the center of the water and oil crust dough.
10. Wrap it up and place it with the opening facing down.
11. Roll out the wrapped dough into an oval shape with a rolling pin. After rolling it out, roll it up from top to bottom.
12. Stand up as shown.
13. Flatten
14. Rotate the rolled dough 90 degrees and roll it out again into an oval shape (this time the oval shape will be longer than the first time). Roll all the 16 pieces of dough and let it rest for 15 minutes (remember to cover with a damp cloth or plastic wrap).
15. Put a piece of glutinous rice filling in the center of the dough and wrap it
16. After wrapping, close the mouth down, roll it into a round cake, and place it on a baking tray. Then use a knife to make three cuts on the surface of the dough (need to cut through the dough
17. Brush the surface of the dough with a layer of whole egg liquid.
18. After standing for another 15 minutes, put it in a preheated oven at 200 degrees and bake for about 15 minutes until the surface is golden.
19. Baked
Tips:Water and oily skin: 100 grams of all-purpose flour, 15 grams of fine sugar, 45 grams of water, 2 teaspoons of egg liquid (10ML), 10 grams of lard Shortbread: 80 grams of all-purpose flour, 50 grams of lard Glutinous rice filling: 70 grams of glutinous rice flour, 70 grams of caster sugar, 110 grams of water, 30 grams of fried white sesame seeds, 35 grams of lard Surface decoration: appropriate amount of whole egg liquid
