1. Prepare all materials in advance
2. 250g winter melon smashed with a food processor
3. The mashed winter melon is boiled with sugar until it is very sticky
4. Add 100 grams of cooked glutinous rice flour, 20 grams of coconut capacity, 15 grams of white sesame seeds, 20 grams of salad oil, and 40 grams of warm water to the fried dry winter melon (depending on the humidity and water of the winter melon stir-fry)
5. Mix well into filling
6. To make oily skin: add flour, powdered sugar, lard, and mix slightly, then add water in portions and mix well
7. Knead out the glove film with a bread machine
8. To make shortbread: add flour and lard to mix into shortbread
9. Cover the oily skin and shortbread with plastic wrap and relax for 30 minutes
10. After relaxation, the oily skin and the oily pastry are divided into 15 pieces each
11. Take a piece of oily crust and flatten it into a round shape. Place the pastry dough in the center of the oily crust and squeeze it like a dumpling
12. Wrap up and close down, cover 15 whole packages with plastic wrap, press a damp cloth on the plastic wrap to ensure that the dough will not dry out, let stand for 20 minutes
13. Roll out the static dough, roll it into a vertebral shape, and roll it out as long as possible, the shortening effect will be better, after rolling out, roll it up from top to bottom, and roll it out for 20 minutes.
14. Flatten the dough, roll it out again, roll it into a cone, roll it up again, roll up all the dough, cover with plastic wrap and let it stand for 20 minutes, then take a piece and press the middle with your fingers
15. Glue the two ends to the middle, roll out into a circle, and roll out the edges thinner
16. Divide the filling into 15 equal parts
17. Put the tundish
18. Wrap it and close it down, roll it into a round cake, and put it in a baking tray
19. Brush with a layer of whole egg liquid
20. Sprinkle sesame seeds, then use a knife to make three cuts on the surface
21. Put it in the middle layer of the preheated oven at 200°C and bake at 200°C for 17 minutes
22. It can be eaten when it is cooled, and the taste will be softer after being sealed for one day
Tips:1. The lard has the best shortening effect. You can also replace the lard with the same amount of butter
2. Stir-fry glutinous rice flour: stir-fry the glutinous rice flour on a low heat until it turns slightly yellow.
3. Always cover the noodles with plastic wrap, and then press a piece of damp cloth on the plastic wrap, otherwise it will be difficult to wrap the dough after it dries.
4. I use a PE5459 oven, please adjust the baking temperature appropriately when you use other brands of ovens
