Method:

Make the pastry first. Put the flour into a bowl and add water little by little, knead until you can pull out a smooth film, cover with plastic wrap and relax for 40 minutes

Next make the shortening. Add the flour to the lard and press down a little with a spatula to mix well and form a dough, then let it rest with the pastry for 40 minutes.

Bake the egg yolks first during this time. Marinate the yolks in the rum for about 10 minutes and preheat the oven at 180 degrees top and bottom.

Place the marinated egg yolks evenly on a baking sheet and bake in the oven for about 7 minutes, until lightly oiled, remove and allow to cool.

Knead the red bean paste, divide it into 8 equal portions, 25g per portion, wrap the cooled egg yolks in it and knead them, cover with plastic wrap and set aside

Divide the loosened oil crust and shortening into 8 equal portions and knead them into small balls, take a piece of the oil-crusted dough, flatten it into a round shape, place the shortening in the middle of the oil-crusted round, and wrap it up as if it were a bun

Place it in the center of the oil-crusted round, and press the dough flat, and roll out with a rolling machine. Punch down the dough, use a rolling pin to roll it out from the center up and down to form a long oval shape, try to roll it out as long as possible for a good rise

Roll it up from the top and down, close the mouth at the bottom, and let it rest for 10 minutes, then place the rested roll with the mouth up, place it vertically, and press it gently with the palm of your hand to flatten it

Roll it out from the center again up and down to make it into a longer oval, and then roll it up from the top and down with the mouth closed and facing down. Let it rest for 10 minutes

Take a rested roll, press your fingers in the center, flatten the ends like the center, roll it out into a circle, try to roll it into a thick center with two thin sides, put the bean paste and egg yolk filling in the middle of the round cake and wrap it up

Wrap it up with the mouth facing downwards, shape it well and place it evenly on the baking sheet. Preheat oven to 170 degrees. Brush the top of the soufflé with egg wash and sprinkle with black sesame seeds

Place the soufflé in the preheated oven and bake for about 25 minutes.

Almond Peach Crisp

Method:

Prepare the ingredients: 110g cooking oil, 90g granulated sugar, 1 egg (about 60g), 260g low gluten flour, 30g almond flour, 1/2 teaspoon baking soda

With 110g cooking oil, add 90g granulated sugar, and mix well with a hand whisk

Add 1 egg (about 60g) and mix well with a hand whisk (no need to beat, just mix well)

Sift 30g of almond flour and 1/2 tsp of baking soda into the batter and mix well with a hand whisk

Sift 260g of low gluten flour into the batter and mix with a spatula, then knead the batter with your hands until it forms a smooth and homogeneous dough

Divide the dough into several smaller balls of about 18 grams each and press them into a cake shape using a mooncake mold (pictured here is a 50 gram mooncake mold). Place the cookies on a baking sheet lined with baking paper and leave a little space between the cookies to allow for a slight expansion of the cookie sheet

Preheat the oven at 160 degrees Celsius on both upper and lower heat for 10 minutes and place the cookie sheet into the second layer of the preheated oven and bake at 160 degrees Celsius for 20 minutes, then turn off the oven. After coloring can turn off the oven

You can use the residual temperature to make it more crispy, to be naturally cooled to not hot hands and then remove, completely cooled and sealed for storage

Scallion scones

Practice:

Prepare the ingredients: crust: 300 grams of flour, 3 grams of yeast, 160 grams of warm water;

crisp: 40 grams of flour, 40 grams of parsnip, Lard 40 grams, 3 grams of salt, 2 grams of five-spice powder

Scallions clean, drain and chopped, 40 grams of flour into the salt, five-spice powder, scallions

Pour the lard into the flour after heating and stirred into the scallion shortening standby, 300 grams of flour, put the yeast, stirred into a flocculent kneaded into a ball of dough with warm water, and then fermentation for 30 minutes

Farmentation is 1.5 times the size of a large. After exhausting the dough, roll it out with a rolling pin into a thin sheet, coat it with green onion ghee with a spatula, smooth it out, roll it up from the bottom up, and divide it into 9 equal portions

Pinch the ends of the dosage to seal it, and then fold the dosage in the middle, roll it out into a round shape, put it into a baking tray, brush the surface with water, and sprinkle sesame seeds on it

Preheat the oven for 10 minutes at 180 degrees Celsius on upper and lower heat, and place the tray on the second shelf of the preheated oven. Bake at 180 degrees for 20 minutes or until the surface is puffed up and golden brown, and the scallion pancakes are crispy and flavorful