Oil skin: 200 grams of medium flour, 20 grams of sugar, 50 grams of lard and 60 grams of water.

Crispy: low flour 135g, lard 67g.

Stuffing: 200g of wax gourd sauce, 20g of sugar100g, 20g of salad oil, 0g of coconut15g, 0g of white sesame10g, 10g of cooked cake powder100g and 40g of warm water.

Exercise:

1. Sieve the medium gluten flour on the table, add white sugar and lard, stir a little, then add water several times, stir and mix evenly, and knead into a smooth oily dough without powder particles;

2. Put it in a fresh-keeping bag and relax for 30 minutes;

3. Sieve the low flour on the table top, build a flour wall, add lard, mix, and knead with a scraper into crisp dough without flour particles;

4. Knead the loosened dough into a long strip, then divide it into two kinds of small doughs with different sizes, mix all the fillings evenly and divide them into small portions;

5. Take 1 piece of oil skin, flatten it slightly, wrap it with 1 piece of pastry, and close it;

6. Gently squeeze the kneaded dough and roll it into an oval shape from the middle to both ends;

7. Roll up from bottom to top, close up and relax in turn 15 minutes;

8. Turn the dough over 90 degrees, flatten it slightly by hand, and then roll it into an ellipse from the middle to both ends;

9. Roll from bottom to top, close your mouth and relax for 20 minutes;

10, take loose dough, press both ends to the middle, and wrap it with stuffing;

1 1, roll round, abdomen and relax for 20 minutes;

12, slightly pressed into a flat circle, cut three holes on the surface, brush the egg liquid and sprinkle sesame seeds;

13 and 170 degrees for 20 minutes.

Tips:

1, wax gourd sauce is made by chopping 250g of wax gourd, boiling 50g of white sugar, and adding 25g of lard.

2. The cooked cake powder is cooked glutinous rice flour with microwave oven high fire 1 minute and a half to wave.

3. The dough is more relaxed and stretched, which is beneficial to rolling.

4. Relaxation must be covered with plastic wrap to prevent dryness.