1.
First, pour water, butter, sugar, and salt into a small pot, boil on the stove, melt the sugar and melt the butter
2. Then add shredded coconut, cake powder, white sesame seeds
3.
Stir evenly with a spatula, the cake flour will gradually become solid and emit a sticky aroma, then put it in the refrigerator for later use
4. Then divide the filling into equal parts
5. First make oily skin, pour all-purpose flour, powdered sugar and lard together in a large bowl, add cold water and stir together to form a flocculent
6. Pinch the oily skin into a ball evenly, then wrap it in plastic wrap and set aside to relax for 30 minutes.
7. Then make oil heart noodles, pour the low-gluten flour and lard into a large bowl
8. Grab the oily noodles evenly into a dough, then wrap it in plastic wrap and set aside to relax for later use
9. Divide the oily skin noodles and the oily heart noodles into 12 equal parts and round
10. Flatten the oily skin, put an oily heart in the middle, wrap the remaining oily skin and oily heart in the same way, cover with plastic wrap and relax for 15 minutes
11. Roll the loose pastry noodles into an oval shape with a rolling pin
12. Then roll it up from top to bottom, cover it with plastic wrap and let it rest for 10 minutes.
13. After the relaxation is good, roll the pastry into an oval shape in the same way
14. Then wrap the stuffing made before
15. Close the mouth, brush with egg liquid, then cut the mouth, sprinkle with sesame seeds
16. Put it in the preheated oven and bake at 180 degrees for 25 minutes to color and then take it out
