1. First make the winter melon filling, cut 400 grams of winter melon into small pieces and smash it with a cooking machine
2. Cooked with 80 grams of sugar until it is very thick, and made into winter melon paste
3. Add 100 grams of cooked glutinous rice flour and mix well to form a filling. You can add cooked sesame seeds to make it more fragrant. Forgot to add
4. Making oily skin: 100g flour, 15g sugar, 38g water, 30g lard mix, knead until it is smooth, the film can be pulled out and there is gluten, after kneading, bagging is loose
5. Make shortbread: 65 grams of low powder, 35 grams of lard, mix evenly and knead into a ball, bag it for later use
6. Kneaded oil skin and pastry materials
7. Divide the shortbread and crust into 10 portions
8. Take a piece of oily skin and press it into a flat bag, wrap the oily pastry with a tiger's mouth, wrap all of it, cover with plastic wrap and let stand for 20 minutes
9. Take a loose dough and roll it into an oval shape
10. Roll up from top to bottom
11. Roll it up and relax for 20 minutes.
12. Take a dough and press flat
13. Roll it out again, and roll it into an oval shape
14. Roll it up again and make all the dough
15. Take one and press the middle with your finger
16. Pinch the two ends to the middle
17. Divide the filling into 10 portions
18. Roll out into a circle, put the filling in the middle, and wrap it up
19. Wrap it with the mouth facing down, flatten it with your palm, and put it in a baking tray
20. Brush with a layer of egg yolk liquid
21. Sprinkle with white sesame seeds, and then scrape three cuts on the surface with a knife. Put it in the preheated oven at 160 degrees and bake for about 18 minutes
Tips:Be sure to cover the dough with plastic wrap every time you loosen the dough, otherwise it will be difficult to wrap the dough after it dries.
The oven temperature is for reference only. It is best to knead the oily skin until it can pull out the film.
