Sunflower Crispy

Put all the water and oil dough ingredients into a mixing bowl, stir with chopsticks into cotton wool, and knead with your hands into a non-stick dough that is soft and tough. After the dough is kneaded, put it into a plastic bag and let it rise at room temperature for 30 minutes.

Put all the pastry ingredients into a mixing bowl, mix the flour and lard and knead continuously until it forms a ball. After the dough is kneaded, place it in a plastic bag and let it rise at room temperature for 30 minutes.

Divide the rested water-oil dough into 18 equal parts and cover with plastic wrap (the total grams of water-oil dough divided by 18 is the number of grams of each piece)

Divide the rested pastry dough into 18 equal parts and cover with plastic wrap (the total grams of pastry divided by 18 is the grams of each)

Take 1 piece of water-oil dough that has rested, flatten it into a round shape, place the pastry dough in the center of the water-you-leaf dough, wrap it up, pinch and shape the dough into a round shape, with the seam facing down.

With the seam facing down, cover with plastic wrap and place after wrapping.

Use a rolling pin to roll the wrapped dough into an oval shape.

After rolling it out, roll it up from top to bottom.

Cover with plastic wrap and let rest for 20 minutes.

Then roll out the rested dough into a long tongue shape, roll it up again, cover it with plastic wrap and let it rest for 20 minutes.

Prepare 18 bean paste fillings (12 grams each)

Take a piece of dough, flatten it and roll it out into a round piece with a slightly thicker middle and thin edges, then wrap the bean paste filling, pinch and seal the dough in the same way as making a bun, round it into a round shape with the seam facing down, press gently and flatten.

Then cut 6 or 8 knives evenly as shown in the picture without cutting in the middle.

Then score 1 or 2 knives in the middle of each small piece. Don't cut the bottom, just cut it to the bean paste.

Use your thumb and index finger to gently shape each piece into sunflower petals.

Brush the pinched sunflowers with egg yolk liquid and sprinkle a little black sesame seeds in the center. Place in the middle rack of the preheated oven and bake at 180 degrees for 15 to 20 minutes. ——[The temperature of my oven is on the high side, so it’s troublesome for me to set the temperature myself. ★ Bake at 170 degrees for 15 minutes, then turn to 180 degrees and bake for another 5 minutes (center flower baking method) or ★ Bake for 10 minutes at 180 degrees and 170 degrees for 10 minutes, then turn to 170 degrees for 10 minutes (flower baking method with egg liquid on the surface)]

After baking, just let it cool and it will have a very nice crispy texture.

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