The pastry cake is always my favorite snack. The stuffing can be changed into purple potato stuffing, glutinous rice stuffing, melon sesame stuffing and other favorite content.
I first fry the stuffing, 70 grams of glutinous rice flour, stir fry, add softened 35 grams of butter and some water, stir well, pour 20 grams of coconut (may be increased) and 50 grams of fine sugar, stir well and put in the refrigerator.
The second step: oil skin ordinary flour 100 grams plus 15 grams of fine sugar, 10 grams of butter and 50 grams of water into a smooth dough. The third step: sesame ordinary flour 80 grams plus 50 grams of butter into a group. The fourth step: each is divided into 16 parts. Be sure to cover it with plastic wrap.
Take a piece of oil and wrap it in a flat pack into a meringue like a dumpling, with the seal facing down.
Cover each time with a plastic wrap to prevent moisture from evaporating the epidermis. Then let stand for 20 minutes.
Take a piece of rested dough and grow the vertebrae round, as long as possible.
Roll up from top to bottom
After all 16 doughs were rolled out, the plastic wrap was covered and allowed to stand for 20 minutes.
Take a static roll and press the flattened 擀 擀 。.
Long after rolling up
After wrapping, cover the plastic wrap and let it stand for 20 minutes.
The placed roll is pressed from the middle and tilted on both sides.
Round into a circle
The middle is slightly thicker and the edges are thinner
Wrap in the right amount of coconut blueberry stuffing, wrap it down
Cover with a plastic wrap when baking
Finally, apply a proper amount of whole egg liquid and sprinkle with sesame seeds. The surface is lightly knives and the oven is preheated at 200 degrees for 17 minutes. It is best to look at the time based on the actual temperature of your oven.
The outer skin is crispy and the residue is soft and sweet.