Main Ingredients:

Low Gluten Flour: 180g, Bean Paste: 180g

Lard: 50g

Supplementary Ingredients:

Sugar: 10g

Lard: 20g, Water: 50g

Methods:

1. Combine the ingredients of the oil crust and knead it Form a ball and let it rest for 15 minutes.

2. Combine the ingredients for the shortening, knead into a ball, and let stand for 15 minutes.

3. Divide the dough into smaller pieces and let stand for 10 minutes.

4.

Wrap the oil crust around the shortening.

5.

Flatten the dough, then use a rolling pin to roll out the small dough balls, and then roll them up from top to bottom, and let them rest for 10 minutes

6.

After they are ready to rise, use a rolling pin again to roll out the dough balls, and then roll them up from top to bottom.

7.

Divide the dosa.

8.

Roll the dough into a circle, wrap it in the bean paste filling, and let it rise for 10 minutes

9.

Flatten the dough and cut it out with scissors.

10.

Twist each petal over and use egg yolk for the center of the flower.

11.

Oven preheated at 175 degrees, middle layer, upper and lower heat for about 20 minutes, you can continue to upper heat for 5-8 minutes, until the surface of the light color.

Tips

1. It is best to use lard for shortening puff pastry.