condiments

cake flour

150g

butter

10g

refined sugar

35g

yolk

1

condiments

cake flour

100g

butter

50 grams

cold water

Proper amount

step

1. Put the egg yolk, sugar and butter into the flour, knead it evenly by hand, then add a little water as appropriate, knead it into a uniform dough, cover it with plastic wrap and wake it up for 15 minutes, and it will become a water-oil skin.

2. Mix low-gluten flour with butter, knead it by hand, and slowly knead it into smooth dough, which is called pastry.

3. Chop 50g mozzarella cheese and a slice of breakfast cheese and mix them together for later use.

4. After the proofed water-oil skin (A) is rolled into a round shape with a thick middle and a thin side, put the pastry (B) on the skin, wrap it like a steamed stuffed bun and turn it over.

5. Gently roll the dough to both sides with a rolling pin, and slowly roll the dough into large oval dough pieces, taking care not to break it and expose the dough.

6. Fold dough like a quilt

Horizontal placement

8. Roll into a rectangle

9. Roll the rectangular dough thin and brush it with a little protein.

10. Roll the dough pieces tightly from top to bottom along the longest part.

1 1. Divide into 8 doughs on average.

12. Press the closing of each dough to the middle with your fingers.

13. Pinch the edge to the middle and turn it up.

14. Gently press the dough into a small round cake with a thick middle and a thin edge, wrap it with cheese stuffing, close it and press it down. Rub the dough into a leaf shape, and gently press down the central part with your hands to form a concave surface.

15. Brush the surface of the dough with egg yolk liquid and sprinkle with a little black sesame seeds. Preheat the oven to 200 degrees and fire it for 20 minutes until the surface is golden.