1. Mix all the Shui Pi ingredients evenly, knead them into dough, stir all the oil skins evenly, stir them into crispness, and wake for 20 minutes (the butter melts before use, and there is no butter at home, and the effect is similar);

2. Divide the filling evenly into small portions (I divided 16 portions, which were bypassed, and each portion was not weighed);

3. Roll the Shui Pi into a circle, put the cake in the center, wrap it up and knead it into dough, turn it over and flatten it;

4. Roll the dough into a rectangle, fold it 30%, and roll it up like a Swiss roll when it grows up;

5. After cutting off a small part of unevenness from one end, cut it into small doses in turn, and flatten the section upwards;

6. Roll the flattened small dose into a circle and wrap the stuffing in the mouth;

7. Pad the baking tray with oiled paper, and put the dough evenly, with the convergent end facing down.

Baking: bake at 200 degrees for 20-25 minutes.