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1. 30 grams of lard + 120 grams of all-purpose flour + 10 grams of sugar + 60 grams of water to make water oily skin
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2. 100 grams of low-gluten flour + 50 grams of lard to make shortbread
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3. Let stand for 1 hour. It's best to put it in the refrigerator in hot weather
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4. Use a food processor to puree the winter melon, fry in a non-stick pan, add 30 grams of maltose, fry and let cool
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5. Stir glutinous rice flour into a non-stick pan and fry mature flour, add 20 grams of salad oil + 10 grams of sesame seeds + 70 grams of sugar + 20 grams of water + 15 grams of coconut paste to make glutinous rice and sesame flour dough
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6. The dough is added with winter melon puree to make winter melon, glutinous rice and sesame filling
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7. Take out two doughs. Flatten the water and oily skin, put on the shortbread, and wrap it into a dough. The wrapped dough is closed down, flatten again, fold in three times, and let stand for 20 minutes
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8. Roll the static dough into a rectangular shape with a rolling pin, fold it again, and roll it into a dough piece (repeat 2 more times), let it stand again, circle the dough piece, and cut into 14 small dough pieces
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9. Flatten the small dough, put the wax gourd and glutinous rice filling, one by one, similar to a glutinous rice dumpling, close down, flatten into a cake
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10. Make a cut with a knife, apply egg yolk liquid, and sprinkle with sesame seeds
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11. Put it in the oven at 180 degrees and take it out for 20 minutes
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Tips:There are too many fillings, and some of the fillings escape when the flat cake is wrapped, which will affect the appearance. You can reduce the amount of glutinous rice flour, but the taste is really good!
