1. Preparation of inset materials. Egg liquid, 30 grams; 25 grams of dried cranberries; 30 grams of butter; 35 grams of sugar; 60 grams of minced coconut; 18 grams of milk powder.
2. Chop the dried cranberries finely and set aside.
3. The butter melts in water.
4. Put all the materials in the (filling) into a container, mix and knead them evenly, and put them in the refrigerator for more than one hour.
5. Prepare oily leather materials. 30 grams of sugar; 60 grams of water; 53 grams of lard; 150 grams of all-purpose flour; appropriate amount of red yeast rice.
6. Knead materials other than red yeast rice into a ball, and knead it until it is smooth and stretchable.
7. Divide into two portions and sift one portion into the red yeast rice powder. Cover with plastic wrap and relax for about 20 minutes.
8. Preparation of pastry materials. 120 grams of low powder; 60 grams of lard.
9. Mix all the ingredients in the (shortening). Stir and knead into a dough. Cover with plastic wrap and relax for 20 minutes.
10. Take out the refrigerated insets, divide them into 12 equal parts, and round them for later use.
11. Knead the loose oil crust and pastry dough separately. The oily skin of the natural color and the oily skin with red yeast rice powder were divided into 12 equal parts.
12. The shortbread is divided into 24 equal parts. Round up and set aside.
13. Flatten the oily skin with the palm of your hand and wrap it in the shortbread.
14. Wrap the lid with plastic wrap and relax for 10 minutes.
15. After relaxing, take a small piece of dough, flatten it with the palm of your hand, and roll it into a beef tongue shape.
16. Roll up from top to bottom for later use.
17. Roll them all out one by one, roll up and loosen the cling film for 10 minutes.
18. After relaxing, squeeze it with the palm of your hand, and then roll out a long piece of dough.
19. Roll up from top to bottom.
20. Roll it out one by one, roll it up and let the plastic wrap cover for 10 minutes.
21. After relaxing, take a small dough and fold up both ends.
22. Flatten the dough with your palm. Roll out into a circle, slightly thicker in the middle and thinner on the edges.
23. Natural noodles and red yeast rice noodles overlap. Put on the rubbed invagination.
24. Closed, rounded.
25. Wrap them one by one and put them on the baking tray.
26. Use a sharp knife to cut into a rice shape. Put it into the preheated oven. 180 degrees for 30 minutes.
27. Appreciation of the finished product.
28. Appreciation of the finished product.
29. Appreciation of the finished product.
30. Appreciation of the finished product.
31. Appreciation of the finished product.
32. Appreciation of the finished product.
33. Appreciation of the finished product.
34. Appreciation of the finished product.
35. Appreciation of the finished product.
36. Appreciation of the finished product.
37. Appreciation of the finished product.
