Well, the main thing is to sort it out. I can see it clearly later. The recipe for the big flower watermelon used before, in fact, the formula is good and simple, but the description on the material is not clear, which leads to the filling when starting to do it. And the oil skin reversed.···TAT got a clear version, and at the same time adjusted the proportion of the stuffing to make a 13-fold look.
Put the syrup oil in the pot into the pot, stir it while boiling, until it is boiled, then pour the glutinous rice flour and coconut into the coconut and stir it quickly, then turn off the heat and let it cool. (You can also put the refrigerator)
The oily skin and smooth dough, the pastry is mixed into a round soft ball. Allow to stand for 30 minutes.
Divide them into small groups and put them in place.
Wrap the pastry in the oily skin with a folding method and wrap the filling. Close the mouth and press it into a flat shape. Cut two or three knives at the top, brush the egg liquid, and sprinkle sesame seeds.
Into the oven. 180°, about 18 minutes. (Looking at the basics of coloring is just fine)
The first step is to remember to boil, otherwise the glutinous rice flour will have a bit of a raw taste.