I borrowed the picture of my cherry blossom cake, and I made a photo of the cake on the day. Oil skin: high-gluten flour, medium-gluten flour, cotton sugar, lard, water and dough together, covered with plastic wrap and wake up for 1 hour. Crisp: medium-gluten flour, lard, add together and dough and cover with plastic wrap.
Wrap the oiled skin with a crispy oil and cover with a plastic wrap for about 10 minutes.
Put the oily tiger's mouth down, lick the strip, and roll it up. Cover with plastic wrap for 15 minutes. Wake up well, and roll up in the growth.
Put the good oil skin from the middle to everything.
Then it will be the same as the picture.
Put the good oily skin on the filling, tighten the tiger's mouth, and bake the oven up and down at 165 degrees for 30 minutes. Or on the 160 degrees, the next 180 degrees to roast for 25 minutes, the middle to take out and change the direction (for fear of the inside of the scorching, the outside is not cooked)
Delicious out of the pan