1. Knead the oily skin material into a smooth dough and knead the oily pastry material into a smooth dough and let it stand for 20 minutes for later use.
2. Divide the oil leather material into 13 parts.
3. The pastry ingredients are also divided into 13 portions.
4. Knead into small doses.
5. Roll the oily skin material into a round shape and put it in the shortbread.
6. Wrap them one by one, like a bun.
7. Roll into a long duck tongue shape.
8. Roll up one by one for later use.
9. Cover with plastic wrap so that the surface will not dry, which will affect the taste and leave it for 20 minutes.
10. Continue to roll it into a duck tongue shape.
11. The taro mash is steamed or boiled in advance, add 10 grams of powdered sugar, and knead into a small dose. The taro mash is very sticky, so you need to add some cornstarch when rubbing it.
12. Put the taro mash on top of the oil skin.
13. Wrap them in order for later use.
14. Wrap them one by one, spread cake paper on the baking tray, and put it in the baking tray.
15. Brush a layer of egg liquid on the surface.
16. Sprinkle a little white sesame seeds evenly.
17. Put it in the oven and bake at 160°C for 25 minutes until it smells very fragrant. Just observe the yellowish surface.
18. Finished picture. A breakfast is good with a glass of milk.
19. Afternoon tea snacks, not bad.
20. Finished picture afternoon tea snack.
21. Afternoon tea snacks.
22. Finished picture.
