1. Put all the ingredients of the water and oil dough into the mixing bowl, stir it into a large piece of cotton wool with chopsticks, and then knead it into a non-sticky dough, which is soft and tough! After kneading the dough, put it in a fresh-keeping bag and proof it at room temperature for 30-60 minutes!
2. Put the ingredients of the pastry dough, flour, taro fruit and vegetable powder and lard into the mixing bowl. Mix the flour and lard and knead until it forms a dough. After the dough is kneaded, put it in a fresh-keeping bag and let it stand at room temperature for 30～ 60 minutes!
3. Divide the rested water and oil skin dough into 9 equal parts
4. Divide the pastry dough into 9 equal parts
5. Take 1 piece of standing water and oil skin, flatten it into a round shape, and place the pastry dough in the center of the water and oil skin dough
6. Wrap it up and place it upside down
7. Roll the wrapped dough into an oval shape with a rolling pin
8. After rolling it out, roll it up from bottom to top
9. As shown in the picture, roll all 9 doughs and let them rest for about 15 minutes (don't forget to cover with plastic wrap!)
10. Take one of the awake billets, close it up, and flatten it with your hands
11. Roll out the long strip again, after rolling out, roll it up from bottom to top
12. Cut from the middle and divide into two sections
13. Flatten and round with the cut side up
14. Divide the red bean paste into 18 portions, each about 15 grams, rounded
15. Turn the dough over, place 1 piece of red bean filling in the center and wrap it
16. After wrapping, close the mouth down, make them in sequence, and arrange them on the baking tray. (I used a golden non-stick baking pan, if yours is a regular baking pan, be sure to line it with greased paper or baking paper).
17. Preheat the oven at 170 degrees for 10 minutes, middle layer, upper and lower fire, 25 minutes
18. Sweet taro crispy with red bean paste is out!
19. The finished product!
Tips:I think it’s best to let the dough rest for 60 minutes after the water and oily skin and the shortbread have been made. The dough is very flexible! If you are in a hurry, 30 minutes is fine!
