Red Bean and Peach Blossom Pastry

Prepare all the ingredients and soften the butter.

Put the oily dough ingredients into the bread machine to knead.

Knead until a thin film forms.

Knead the pastry ingredients into a dough, wrap the two doughs in plastic wrap, and let them rest for 30 minutes.

Divide the red bean filling into 25-gram portions, and divide the flaky pastry and dough into 10 portions.

Apply oily pastry to the oily skin dough and tighten the seal.

Roll it into an oval shape.

Then roll it up and relax for a while.

Roll it out again, this time a little longer, then roll it up.

Pinch both ends and fold them toward the middle, then press flat.

Wrap with red bean filling, seal the opening tightly, flatten it, about 9 centimeters in diameter.

Divide into 5 pieces, and pinch each petal into a point with your fingers.

Make two shallow cuts near the center of each petal with a blade, not too deep. Brush a little water in the middle and sprinkle white sesame seeds.

Bake on the middle rack of the oven at 180 degrees for 20-25 minutes. Around 6 or 7 minutes into baking, cover with aluminum foil so that the surface does not turn yellow.

Remove from the mold and let it cool once it's fresh out of the oven.