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Picture of finished product. -
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Preparation method: water-oil skin: 64 grams of flour, 26 grams of lard, 6 grams of powdered sugar, 1 gram of salt, 25 grams of water, and knead the dough. -
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As long as the glove film can be pulled out, let it rest for 30 minutes. -
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Pastry: 80 grams of cake flour, 40 grams of lard, knead until fine and let rest for 30 minutes. -
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Five-nut filling: 50g almonds, 50g cashew nuts, 50g pumpkin seeds, 60g black sesame seeds, 40g white sesame seeds, 50g raisins, 100g fried glutinous rice flour , 50 grams of corn oil, 90 grams of honey, 50 grams of green and red silk, a little water, stir evenly. -
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18 grams of water skin, 13 grams of shortbread, the water skin wraps the shortbread. Roll out the beef tongue into a crispy shape, roll it up from one side and let it rest for 15 minutes. For the second time, roll out the dough into a long shape, roll it up from one side, and let it rest for 15 minutes. -
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40 grams of five-nut filling, roll into a round ball and wrap well. 
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Press the green body flat with a scraper.-
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Put on the seal. -
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Preheat the oven in advance, set the heat to 200, and bake for 15 minutes. -
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It is better to eat it cool. -
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Picture of the finished product. -
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Picture of the finished product. -
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Picture of finished product. -
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Picture of finished product.