Details of ingredients:

Flour 1 75+75g, warm water 90g, white sugar10g, baking powder1g, yeast 2g, white lard 35g, red bean paste180g, white sesame 30g and a little egg liquid.

1 and bean paste stuffing are kneaded into 12 small circles (15g/piece) for later use.

2. Mix flour (175g), yeast and baking powder evenly in a basin, dig a pit in the middle, add white sugar, pour warm water and stir to dissolve the sugar.

3. Then knead the dough until it is smooth and elastic, cover it, and wake up for 10 minutes. The dough on the water surface is basically kneaded.

4. In addition, put flour (75g) and white oil in a basin, knead into a smooth dough, and the pastry is finished.

5. Then add a small amount of white oil to the awakened water dough (adjust the hardness of the dough, or don't add it), and then continue to knead evenly, so that the hardness of the water-oil dough and the pastry dough are consistent and knead into thick strips.

6. Roll it into an 8mm thick rectangle with a rolling pin, and spread the pastry thinly on the top half of the oily surface.

7. Fold the rectangle in half, wrap the pastry and seal the edges.

8. Gently roll the dough into a 3mm thick rectangle with a rolling pin (to prevent oil leakage) and roll it tightly into a tube from one side.

9. Divide into twelve doses with a scraper, and then you can wrap the bean paste.

10, take a pill, pinch both sides upwards, flatten it, and roll it into a circle with a rolling pin (thick in the middle and thin outside).

1 1, add the bean paste and fold it counterclockwise by hand.

12. Finally, the mouth is tightly closed, rolled into an ellipse (the mouth is closed at the bottom), and then rolled into a duck egg circle, which is the cake blank.

13. Put the cake blank with the mouth facing down into the baking pan and brush the surface with egg liquid.

14, stick white sesame seeds one by one and put them on the baking tray.

15, until it is all finished, the oven temperature is 210 c for 25 minutes (preheating is not needed, and the time and temperature are controlled by yourself).

Important points to note:

1, the dough on the water surface should be consistent with the kneading softness of the pastry, and powder or a small amount of white oil can be added to adjust the dough on the water surface.

2. Because the water dough contains yeast, there is no fermentation time in the process, so don't preheat the oven and let the blank enter the oven to wake up slowly.

3, the amount of stuffing is generally not too much, and the stuffing should be closed strictly to prevent stuffing leakage.

4, fillings can also be made other, change at will.