Practice:
Put all the materials in the oil skin into the bread machine, knead the dough clock, take it out and cover it with plastic wrap, and wake up at room temperature.
Mix all the ingredients of the pastry into a ball and mix well. Do not rub it hard all the time. Cover it with plastic wrap and put it aside to wake up.
Weigh the cream according to each serving.
Take out the crisp and knead it.
Then take out the good skin and knead it round.
Wrap a portion of pastry with a portion of oil skin, and slowly push the oil skin up to close the mouth. Wrap all of them with plastic wrap to prevent drying.
Press the pastry from the middle to both ends with a rolling pin, and roll it into a cow tongue shape. Roll them up and put them aside, cover them with plastic wrap, and wake up.
After the clock, take out the curl that has been awakened, flatten it, roll it out again, and roll it up again. When all are rolled up, the same wake-up call will be made.
After the pastry wakes up, use a sharp knife to split it into two parts from the middle of the roll, with the section facing up, flatten and roll it out.
Wrap cream filling on the rolled pastry, slowly close the mouth, and drain it into the baking tray at intervals.
Brush a layer of egg liquid on the surface of the pastry and sprinkle white sesame seeds.
Put it into the preheated oven, and bake the bell.