Oil skin: medium flour150g, sugar 20g, water 80g, lard 45g.

Crispy crust: low flour120g, lard 60g.

Stuffing: purple potato stuffing, white bean paste

Exercise:

1, respectively, mix the oily skin and crispy skin materials into balls and let them stand for 30 minutes.

2. Divide into 15 equal parts, wrap in oil and crisp, wrap into balls and roll them into long strips from bottom to top. Cover with plastic wrap and let stand for 20 minutes.

3. Repeat step (2) for the second time and let it stand for 20 minutes.

4. Take a pastry and roll it into thin slices. Take a filling (about 30g) and knead it until its length is not much longer than the thin slices.

5. Wrap the pastry in the stuffing, wrap all the stuffing and pinch it tightly.

6, slightly thin, leave the head part without rolling, roll it up from the tail, close to the head, brush some egg liquid to make it stick.

7. Cut several knives evenly on the back with a knife, decorate the eyes with black sesame seeds, brush the surface with egg liquid and bake in a preheated oven at 180 degrees for about 25 minutes.