Peach blossom cake

Overview

Three lives and three lives, ten miles of peach blossoms, which peach blossom are you?

Mix the ingredients in the main ingredients (water and oil dough ingredients) and knead into a dough. Continue kneading until the film can be pulled out and cover with plastic wrap. Then mix the auxiliary ingredients of medium low flour, lard and red yeast powder (materials for puff pastry dough) and knead into a dough. Cover with plastic wrap. Rest at room temperature for 1 hour. Then divide the relaxed water-oil dough and puff pastry dough into 6 equal parts and roll them into balls.
Roll the water-oil dough into a round shape, wrap the pastry dough around it, and roll it into a round shape. Cover with plastic wrap and rest for 20 minutes.
Roll the relaxed dough into an oval shape, roll it up from top to bottom, cover with plastic wrap and rest for 20 minutes. Roll out the roll a second time. Cover with plastic wrap and rest for 20 minutes.
Press the relaxed dough from the middle, push both sides toward the middle, and then press it into a round shape that is thick in the middle and slightly thinner at the edges. With the puff pastry facing inwards, we are making a dark puff pastry method of small puff pastry.
Divide the bean paste filling into 6 equal parts, wrap it in the dough, roll it into a round shape, then flatten it into a round shape, use a small blade to cut out patterns, and pinch the edges
Brush the center of the flowers with egg yolk liquid, sprinkle with black sesame seeds for decoration, and place in a preheated oven at 165 degrees for 35 minutes.