Black sesame crisp pastry

Lard.

First mix water and oil, then add flour, sugar, lard, and water.

Knead into a soft dough.

Wrap it and place it in the refrigerator to chill for one hour.

Mix with lard dough: combine low-gluten flour and lard into a dough, cover with plastic wrap, and ensure the softness and hardness are consistent with the water-and-oil dough.

Take out the dough that has been refrigerated.

Divide the flaky pastry dough into 8 portions of 20g each (as shown in the small ones in the picture), and the water-oil dough into 8 portions of 35g each, and knead each into a ball.

Flatten the water-oil dough, place it into the pastry dough, and seal it with the closure facing down.

Cover each wrapped dough and let it rest for 15 minutes.

Take out one piece of dough and roll it into a long strip.

Roll them up separately, cover them again, let them relax, and keep them moisturized.

Roll out for the second time, roll up, and let the wrapped dough rest.

After relaxing for 15 minutes, take one piece of dough, press it flat from both sides toward the center, and place the black sesame filling in it, wrapping each one individually.

Flatten them one by one and then place them on a baking tray to rest for 15 minutes.

Prepare shredded green and red, if you don't have green and red shredded sesame, you can also use them for garnish.

Adding some green and red shredded pieces as decoration looks very beautiful.

Preheat the oven and bake at 160 degrees Celsius on both top and bottom for 30 minutes.

Freshly baked black sesame pastries, broken open (still a bit hot), layer upon layer, fragrant and crispy. They become even crispier when completely cooled (haha, a few were taken by the kids from the first batch before I could take photos). I made a total of two trays with 18 pieces. In summer, making pastries is easier because the temperature is higher, so the dough doesn’t harden easily. In other seasons, the lower indoor temperature can make the dough harden during preparation, making it harder to handle.