Preparation

• step 1

  Make oily dough wrapper: Put 160g medium gluten flour, 60g lard oil, 75g dragon fruit juice and 15g powered sugar into the mixing bowl

• step 2

  Operate the KNEAD mode for 3min for kneading the flour into dough, take out the dough and cover it with plastic wrap, and relax it for 10min

• step 3

  Make pastry: Put 110g low gluten flour and 55g lard oil in a bowl, put on gloves on a hand, and fully mix them to form a pastry with the hand with gloves

• step 4

  Cut the dough into equal dough parts weighing 10g each, and cover them with plastic wrap

• step 5

  Divide the relaxed dough into 16 equal dough parts, knead each of them into a dough sphere, and cover each with plastic wrap

• step 6

  Take 400g red bean paste and divide it into 16 red bean balls weighing 25g each

• step 7

  Take an oily dough wrapper, press it with the smooth surface downward, wrap a stuffing part with it, and close the opening of the wrapper with the jaw between the thumb and the index finger, and rub it into a sphere

• step 8

  Cover the dough spheres with plastic wrap and relax them for 10min

• step 9

  Take a relaxed dough part, pressurize it with a hand slightly with the closure upwards, and roll it into an oval shape with a rolling pin

• step 10

  Roll up the dough oval upside down, arrange the dough rolls in turn, cover them with plastic wrap and relax them for 10min

• step 11

  Press the first dough with the closure upwards, roll it into a strip shape with a rolling pin Roll up the dough strip into a cylinder, arrange the dough rolls in turn, cover them with plastic wrap and relax them for 10min

• step 12

  Take a relaxed dough part, and press both ends towards the middle with fingers slightly with the closure upwards

• step 13

  Spread plastic wrap on the table, and roll the dough with a rolling pin on it

• step 14

  Wrap the red bean paste with the dough and pinch the closure, and press it slightly

• step 15

  With the closure downwards, cover the dough with plastic wrap, and roll the dough into a pancake 1cm thick

• step 16

  Shape the pancake with the rolling pin at the middle

• step 17

  Divide it into five petals

• step 18

  Cut three lines on each petal

• step 19

  Knead the dough into a petal shape as instructed in the video, and preheat oven to 160℃

• step 20

  Drizzle egg yolk and paste some black and white sesame seeds in the middle as decoration

• step 21

  Place the shortcake dough into the oven preheated to 160°C and bake them on the middle and lower layers in the oven for about 25min

• step 22

  Ready for enjoyment