1. Pastry noodle making: first add 6 taels of sifted flour (750 grams in total) into 4 taels of peanut oil (pour the oil in four or two portions), add sugar, pour the oil, and add the noodles in portions.
2. Water oil skin: 600 grams of noodles + warm water (28~30 degrees) + 5 grams of salt + a small amount of peanut oil.
3. Add peanut oil in portions.
4. Add the noodles in portions, then add the oil.
5. Stir as shown in the picture.
6. Wrap in dry flour and set aside.
7. Coat a pinch of red bean paste in long strips and chop the fried noodles into 30 g pieces, and knead them for later use.
8. Cut the shortbread into a size of 30 grams, and 60 grams of water and oily skin.
9. Wrap the shortbread with water-oiled skins, similar to the method of buns, pinch the mouth tightly, and cut off the excess tail noodles.
10. After wrapping, squeeze into an oval shape.
11. Fold like the shape on the right.
12. First roll out a long piece, and then fold it into a quilt-like shape.
13. The key point is to open the crisp: vertical rolling, not up and down to the end, to avoid breaking the crisp.
14. After the roll is finished, roll the roll again, which is shorter and thicker than the first time.
15. Wrap the bean paste filling into the opened puff pastry and roll it into a circle.
16. Press flat.
17. Stamp with the back of a knife and divide into 16 equal parts.
18. Leave a circle in the center, perpendicular to the cut and pressed stamp.
19. After cutting, twist the most edge of the petals to stand upright, and press to flatten them.
20. After pressing all the petals, press the petals evenly.
21. Preheat the oven to 180 degrees and put it into the oven, heat up to 200 degrees, lower the heat to 180 degrees, bake for 10 minutes for the first time, take out the egg wash, and bake it again for 15 minutes, then put it on the plate.
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