1. Stir-fry the glutinous rice flour over the lowest heat until the color turns yellow.
2. Bring the water, powdered sugar, and lard to a boil until the lard has melted and stir well.
3. Pour in the sesame, coconut, and glutinous rice flour, stir-fry on low heat all the way
4. Stir-fry until the stuffing becomes a ball, stop immediately, spread the stuffing on the plate and let cool
5. Knead the water and oily skin and shortbread separately, knead the watery and oily skin until it expands, and the film is released, and then put it in a fresh-keeping bag to let the noodles rise for 20 minutes
6. The filling is divided into 24 pieces
7. The shortbread and the water and oily skin are also divided into 24 each
8. Press the water and oily skin dough to flatten and wrap the shortbread
9. Wrap it well, close the mouth, and don’t let the pastry leak out
10. Press the dough flat, roll it forward in the middle and roll it back in the middle. Don't roll it back and forth, and don't roll it too long, just a little more than 10 cm.
11. Roll up
12. After everything is done, cover with plastic wrap and wake up for 20 minutes
13. Take a noodle roll, put it upright, press it slightly
14. It is also a rolling pin. Start rolling in the middle, moving forward in the middle, and moving backward in the middle. Don't roll it back and forth, and don't roll it too long.
15. Roll up again
16. After everything is done, cover with plastic wrap and let the noodles rise for 20 minutes
17. Take the noodle rolls, facing each other, and press flat
18. The method of rolling is also, the middle is up, down, left, and right. If you think the dough is small, do it again.
19. Wrap the stuffing and close the mouth.
20. 24 completed
21. Press flat, into a cake about 1.5 cm thick, brush with a layer of egg yolk, and cut with a knife
22. Sprinkle a little sesame seeds or not, preheat the oven to 170 degrees, and bake for about 20 minutes
23. I use an air oven that can be baked in multiple layers, the temperature is about 160, about 20 minutes
24. After the pan is out, move to the shelf to cool thoroughly
25. Very crisp
26. Finished product
27. Finished product
28. Finished product
29. Finished product
30. Finished product
Tips:Regarding the temperature and time of baking, this needs to be determined according to the individual oven, and each person has different methods. The thickness of the pastry should also be determined according to the actual situation. If you find that the pastry is wet, then send it to the oven and continue Roasted, just not cooked
