1. Add water, sugar, and butter to the pot. The big fire boiled, turn to a low fire. After the butter has melted, add glutinous rice flour and stir quickly to form a glutinous rice ball. Turn off the fire
2. Add sesame seeds to the pot and mix well with the glutinous rice ball
3. Take out the glutinous rice ball from the pot, divide it into 8 equal balls, and set aside for later use
4. Add flour, caster sugar, butter, egg liquid and appropriate amount of water to a large bowl to knead a soft dough
5. Dough into 8 equal parts, covered with a damp cloth, and proofed for 30 minutes
6. Put flour and butter in a bowl and knead it into a soft dough
7. It is also divided into 8 equal parts, haha, now there are three kinds of small dumplings. Then I use them to wrap the other
8. First, take the water and oily skin, roll it into a round shape, and wrap a shortbread dough. Close your mouth downward. Pack them one by one, and it looks like the picture. The pastry balls have been wrapped in water and oil skins
9. Take a water-oil skin that has been wrapped and roll it into an oval shape with a rolling pin
10. Roll up from top to bottom, closing up
11. Then roll the rolled water and oil skin into an oval shape
12. Roll up again from top to bottom
13. This is what it looks like when it is rolled. The rolled pastry is also covered with a damp cloth and allowed to leave for 15 minutes
14. After proofing the pastry, roll it into a round shape with a rolling pin, wrap the glutinous rice filling before, and it becomes 8 cute little dumplings. Close down
15. Roll the dough into a circle one by one
16. Brush with whole egg liquid in turn
17. Use two strokes on each pie
18. Sprinkle an appropriate amount of sesame seeds and let stand for 15 minutes. Put it in the middle layer of the preheated 200 degree oven and bake for 15 minutes
Tips:Because the dough needs to be wrapped and rolled in the later stage, the water and oil crust and pastry should be as soft as possible without sticking to your hands. When kneading the dough, you should adjust the amount of water and butter. The soft dough is tenacious when it is wrapped, and it will not crack when it is scratched on the cake. It should be darker, so that the heat during baking can be discharged. But don't scratch it. If the cut is not deep enough, the heat will spread the pie when it is baked, which will not look good. You can also replace the glutinous rice filling with red bean paste, which is also delicious
