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90minutes
Put (A) in a bowl, mix and knead until smooth.
Wrap it in plastic wrap and put it in the refrigerator to cool.
Put (B) in another bowl and mix until sticky.
Wrap it in plastic wrap and put it in the refrigerator to cool.
Put (C) in another bowl and mix.
Wrap it in plastic wrap and put it in the refrigerator to cool.
油皮生地と油酥生地をそれぞれ6等分し、丸める。
餡を6等分にして丸め、ラップをかけて冷蔵庫で冷やす。
油皮平らにして油酥をのせ、全体を包む。
麺棒で楕円形に伸ばし、片側から巻く。
5を縦に麺棒で伸ばし、再度片側から巻く。
手で平らにし、餡をのせて全体を包む。
Arrange them on the top plate, flatten them, and shape them.
Bake in an oven preheated to 180 ° C for 20 minutes to complete.
・ Malt starch syrup is easily available at confectionery stores.
・ Malt starch syrup can be replaced with regular starch syrup.
・ Put a cooking sheet on the top plate.
・ When placing the dough, it is advisable to cover it with a cloth to prevent it from drying out.
・ From the day after cooking, warm it lightly with a toaster.
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