Lard bread

Render the fatty meat into oil, and let it cool until half-cold. (About five minutes or so)

Pour 100g of flour and 20g of granulated sugar into the oil. The oil should not be too hot; if it is too hot, the granulated sugar will melt. This way, the baked bread will still have granules of white sugar inside, giving it a crunchy texture that is really great to chew.

Mix the flour thoroughly. There was a little bit less oil, so I added some corn oil. After mixing evenly, the sugary oil pastry is ready. Set it aside for later use.

Add the remaining flour, yeast, and warm water

Knead into a dough.

Add some corn oil.

Knead it like washing clothes until the dough becomes elastic.

Roll into thin slices.

Fold the quilt.

Roll it thinner.

Fold the quilt again.

After repeating it a few times, roll it out thin again.

Spread the sugary oil pastry on the dough.

Also add the leftover red bean paste from making mooncakes.

Roll it up.

Roll it up and seal the end.

Cut it in half. Take one half and twist it tightly like wringing a towel.

Tighten each one and place them on the baking tray.

Cover with plastic wrap and let it ferment until it doubles in size. (In summer, I fermented it for 20 minutes)

Brush with egg yolk.

Oven at 140 degrees for 40 minutes. The aroma fills the air.

Start eating the bread!