Water and oil skin:

Medium gluten flour110g; 40 grams of lard; Sugar12g; 2 grams of salt; Water 50ml；;

Crispy:

40 grams of lard with low powder 90g;

Salt and pepper sesame stuffing:

75 grams of glutinous rice flour; Corn oil is about 65g; 45 grams of honey; 70 grams of black sesame;

20g of walnut kernel or melon seed kernel; 20g of any preserved fruit; 4 grams of salt and pepper each.

The steps are as follows:

1, put the melon seeds or walnuts and black sesame seeds in the oven 150 degrees 10 minutes or so.

2. Bake and cool slightly. Put black sesame seeds into a cooking machine and break them. Pour them into the container for later use.

3. Put the glutinous rice flour into the pot and stir-fry until cooked.

4. Mix black sesame seeds and glutinous rice flour, add chopped preserved fruit, add honey, corn oil, salt and pepper, and grab evenly with gloves.

5. Then divide the stuffing into nine parts and knead into a ball, each part is about 32-33 grams.

6. Mix the dough materials with a scraper and knead them into balls by hand. Cover with plastic wrap and set aside to relax with the oil skin.

7. The loose crust and pastry are divided into 9 equal parts and rounded.

8. Wrap the pastry with oil skin.

9. Cover with plastic wrap and relax for about 15 minutes.

10. Roll out the loose dough and wrap it with salt and pepper.

1 1. Put it in a baking tray and flatten it slightly. The surface is decorated with seals.

12, put in a fully preheated oven and bake at 180℃ for about 25 minutes.