Making water and oil skin: Pour boiling water into a bowl filled with flour, sugar, lard, and knead it into a smooth dough. Cover it with a damp cloth to prevent the surface from cracking.
Make a pastry: mix the flour and lard, and knead the dough.
The water-oil dough and the oily pastry dough are covered with plastic wrap for 15 minutes.
The water and oil skin is divided into 16 small doses on average.
The pastry is divided into 16 small doses on average.
Take a water-oil skin agent and flatten it, wrap it with oily cake, close the mouth upwards, and grow it into an oval shape. Roll it up from top to bottom, then roll it up and roll it up. Wake up for 15 minutes.
Take a water-oil pastry and squash it into a thin round skin with a thin outer middle and place the meat loose in the center.
Use your thumb and forefinger to gently push the crust and wrap the stuffing. Place the mouth down on the baking sheet covered with tin foil and gently press it into an oblate shape with the palm of your hand.
Brush the egg yolk solution separately.
Use a knife to draw a grid on the surface of the cake.
Place the cake in the middle of the preheated oven.
The middle layer of the oven is baked at 200 degrees for 28 minutes until the surface is golden yellow.