1. Mix the ingredients of the water and oily skin, knead into a large dough, then divide into 8 small portions, round and cover with plastic wrap, and let it sit for 15 minutes.
2. Mix the ingredients of the pastry and knead it into a dough, as shown in the picture. Then divide it into 8 parts. The pastry will become more sticky as you knead it, so you should do it as soon as possible. If it is really sticky, put the dough in the refrigerator for 10 minutes and knead it when it is not sticky.
3. Take a dough with water and oily skin and flatten it.
4. Roll out the dough thinly and round, as thin as possible on the sides and thick in the middle.
5. , Then put in a shortbread dough and wrap it up
6. With the seal facing upwards, roll the wrapped dough into an oval shape
7. Roll up the dough from top to bottom.
8. With the seal facing up, rotate the dough 90 degrees and continue to roll it into an oval shape. This time it will be longer than last time
9. Roll up the dough again.
10. After rolling up 8 noodles, cover with plastic wrap and let rest for 15 minutes
11. Press the middle part of the noodle roll with your thumb, and then use the tiger's mouth of your right hand to draw up the two ends of the noodle roll to form a round dough.
12. The seal of the dough is facing down, flatten it, and then roll it into a round shape
13. Pack a round red bean paste filling (approximately 20 grams)
14. Seal down and squash
15. Roll the dough into a pie shape. Be careful here, don’t break the skin, because the red bean paste inside is faintly visible
16. Use scissors or a knife to divide the dough into quarters
17. Divide the dough into 12 equal parts
18. Twist the mouth of the tooth into a petal shape
19. 8 are ready, put in the baking tray
20. Brush the center of the surface with egg wash, then sprinkle with sesame seeds. Put it in a preheated 180 degree oven, middle level, upper and lower heat, about 20 minutes
Tips:Two long words:
1. The filling is red bean paste, which can also be replaced with jujube paste, custard and other fillings
2. Lard is generally used for Chinese-style crisps, which has the best crisping effect. Next is butter, and finally vegetable oil.
3. The pastry will be very sticky when kneading the dough, so the action should be fast.
4. If you don't have ordinary flour, you can mix high flour and low flour according to the ratio of 2:1. For the flour in the picture, I used wheat semolina instead.
5. This is 8 parts. If you want to do more, just add the ingredients in proportion.
