2. Mix well and add lard, mix well and form a ball.
3. To make the dough for the oil crust, quickly mix the low gluten flour with the lard and knead well to form a shortening-like dough.
4. Cover with plastic wrap and relax for 10 minutes.
5. For the waterproof dough, place the powdered sugar and lard in a container and mix well with a rubber spatula.
6. Add gluten flour and salt, mix well with a rubber spatula.
7. Add water in batches and mix well with a rubber spatula.
8. Form into a soft dough, cover with plastic wrap and relax for 15 minutes.
9. Dividing the dough and filling: For the waterproof dough, divide the loosened dough into 18 equal portions, 25 grams each, and roll them out. Oil skin dough: Divide the fluffy oil skin dough into 18 parts, 15g each, roll them out and set aside. Filling: Divide the filling into 18 equal portions of 35g each, roll out and set aside.
10. The first time the dough is rolled out and loosened: flatten the water skin dough with your hands, and put a piece of oil skin dough in the center of the water skin dough.
11. Then press the oil skin dough with your thumb and push the water skin dough upward with the tiger's mouth.
12. Pinch tightly to close the mouth (make sure to wrap the water skin dough completely around the oil skin dough, otherwise the baked product will not be obvious).
13. Flatten the wrapped dough and quickly roll it into a long oval shape.
14. Roll the dough from the outside inward into a long tube.
15. Cover with plastic wrap and relax for 15 minutes (the first time you roll it out).
16. Roll the dough for the second time: Place the first rolled-out dough vertically with its mouth facing upwards, and flatten it slightly with the palm of your hand to make it flat again.
17. Roll from the outside in.
18. Roll into a long tube.
19. Cover with plastic wrap and continue to relax for 10 minutes.
20. For the pretzels, place the twice-rolled dough horizontally, mouth side up, and press down on the center of the dough with your fingers, then pinch the sides together with two fingers.
21. Flatten the dough with the palm of your hand and roll it out into a dough circle with a slightly thicker center and a slightly thinner perimeter, and place the divided filling in the center of the rolled-out dough circle.
22. Using your thumb to press down on the filling, push the dough upwards.
23. Pinch the dough tightly and flatten the pretzel buns slightly with your hands.
24. Arrange on a baking sheet and stamp the center of the crust with red food coloring.
25. Preheat the oven to 180 degrees Celsius and bake for 15 minutes, then turn and bake for another 10 minutes, until the crust is lightly colored.