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1. Shortbread: Mix low-gluten flour and lard into a dough. It is hot in summer. It is recommended to make shortbread first, and then put it in the refrigerator for more than ten minutes
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2. Next, weigh the custard filling and divide it into 12 pieces and put them aside for later use (I made the filling in advance, so just divide it directly)
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3. Water oil skin: Mix all-purpose flour, sugar, and lard, and finally add boiling water, stir evenly with chopsticks (this picture was taken without boiling water)
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4. Then knead it into a dough without taking out the glove film, but it is still recommended to knead for a while, the dough is soft and smooth, and it is better to handle
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5. The kneaded oil skin is directly weighed and divided into 12 parts
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6. Take out the shortbread from the refrigerator, weigh it equally and divide it into 12 portions
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7. Take a shortbread and put it into the flattened oil crust. The oil crust is pressed to be thin at the edge and thick in the middle.
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8. Then wrap it up like a bun, squeeze the closure tightly
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9. Do everything one by one. If your hands are slow, you need to cover the whole process with cling film, and it will not wind up well in the end.
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10. Take a wrapped dough and close it up and flatten it with the palm of your hand
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11. Use a rolling pin to roll up and down into a bull tongue shape from the middle, being careful not to roll back and forth
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12. Roll up from bottom to top, do everything one by one
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13. Take one to close up and squeeze it with the palm of your hand
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14. Roll out again from the middle up and down into a tongue shape, which is longer than the tongue shape of the first roll, pay attention to the technique not too hard.
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15. Roll up from bottom to top, do everything one by one
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16. Take a rolled dough and close it upwards, flatten it with your fingers from the middle
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17. Pinch both ends in the middle
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18. Then roll it into a dough with a thin edge and a thick middle, and put the filling in the middle
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19. Use the tiger’s mouth to slowly tighten the mouth, be sure to pinch the mouth tightly, otherwise the filling will be revealed during the baking process
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20. Do all in order
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21. Squeeze it down with the palm of your hand, and then use a rolling pin to roll it into a flat round cake. Don't roll it too thin, and place it all on the baking tray.
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22. Preheat the oven, evenly brush the surface with egg wash, sprinkle with sesame seeds, and then use a sharp blade to cut three times quickly and accurately, be sure to cut through the surface
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23. Put it in the middle of the oven and bake at 180 degrees for 20 minutes.
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Tips:Please adjust the specific baking time and temperature according to your own oven!
