Ingredients:

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

Puff pastry: 135 grams of cake flour, 67 grams of lard.

Stuffing: 200 grams of winter melon puree, 100 grams of sugar, 20 grams of salad oil, 15 grams of shredded coconut, 10 grams of white sesame seeds, 100 grams of cooked cake powder, and 40 grams of warm water.

Method:

1. Sift the medium-sized flour on the table, add sugar and lard, mix briefly, then add water in batches, mix well, and knead into a smooth oily crust without any powder. Dough;

2. Put it into a plastic bag and let it rest for 30 minutes;

3. Sift the low flour on the table to form a powder wall, add lard to mix, and mix with a scraper Knead into a powder-free pastry dough;

4. Knead the relaxed dough into long strips, and then divide it into two small doughs of different sizes. Mix all the fillings evenly and divide them into small portions.

5. Take 1 piece of puff pastry, flatten it slightly, wrap 1 puff pastry with the seam facing down;

6. Flatten the kneaded puff pastry slightly. , roll it into an oval shape from the middle to both ends;

7. Roll it from bottom to top, with the seam facing down, arrange it in order and let it rest for 15 minutes;

8. Turn the puff pastry After 90 degrees, flatten it slightly with your hands, and then roll it into an oval shape from the middle to both ends;

9. Roll it from bottom to top, with the seam facing down, and let it rest for 20 minutes;

< p>10. Take the loose pastry, press both ends toward the middle, and wrap the filling;

11. Roll into a round shape, with the seam facing down, and let it rest for 20 minutes;

12. Slightly press it into an oblate shape, make three slits on the surface, brush with egg wash, and sprinkle with sesame seeds;

13. Bake at 170 degrees for 20 minutes.

Tips:

1. Winter melon puree is made by chopping 250 grams of winter melon and boiling it with 50 grams of sugar until thickened, then mixing in 25 grams of lard.

2. Cooked cake powder is to cook the glutinous rice flour in the microwave for 1 and a half minutes at high heat.

3. The dough will be looser and more stretchable, which is conducive to rolling.

4. When relaxing, it must be covered with plastic wrap to prevent drying.