1. Prepare the ingredients and stir-fry the red bean paste yourself.
2. Put the oil crust raw materials into the inner barrel of the bread machine in turn, and select an ice cream program for 20 minutes.
3. Put the shortbread ingredients in a large bowl and mix well.
4. Put the water and oily crust and the shortbread dough into the fresh-keeping bag separately, and put it in the refrigerator for 30 minutes.
5. The red bean paste is divided into 35 grams. I’m not sure if it’s packaged. It’s better to divide it into 25 grams. I like more stuffing.
6. A good water and oily skin can pull out a very beautiful film, which is the reason of standing, so it is indispensable to stand still, and the water and oily skin can be better operated after the film is out.
7. After standing still, divide the water and oily skin and shortbread into 16 portions, each of which is about 21 grams of oily skin and 12.5g of shortbread, and cover them with plastic wrap.
8. Take an oily skin and press it into a shortbread.
9. Use the tiger's mouth to slowly push up, closing the mouth and squeeze tightly.
10. Do the same for the other oily skins and pastries, and remember to cover with plastic wrap after each operation.
11. Take a dough with its mouth facing upwards, and gently roll it up and down from the middle until it becomes a beef tongue.
12. Roll up from top to bottom.
13. The others are also handled well, cover with plastic wrap and let relax for 10 minutes.
14. Close it up, squeeze it, and roll it out again.
15. Roll up from top to bottom.
16. After all the surface preparations are finished, cover with plastic wrap and relax again for 10 minutes.
17. After relaxing, take a copy and fold it in half.
18. Press flat, press the big thenar with your right hand into thin noodles in the middle and back edge, and put in the bean paste.
19. Use the tiger's mouth to push slowly, this recipe is very easy to pack, don't worry about not being pushed up, close your mouth and squeeze tightly after wrapping.
20. Close the mouth down and press flat.
21. Arrange into the baking tray.
22. Preheat the oven in advance to 180 degrees, lower the heat to 160 degrees for 10 minutes, put it in the middle of the oven and bake for 30 minutes, if you don't want to color and bake for 10 minutes, cover with tin foil.
23. Take out the baked red bean cake, let it dry for a while and eat it without burning your mouth.
24. The red bean paste with corn oil is as crispy as the dregs, and the red bean paste is also super delicious. My son also said that it is much better than lard.
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Tips:1. The temperature of each oven is different, so there is no need to copy it completely. The bottom fire of my oven is 20 degrees higher, and the heating is also 10 degrees higher, so the baking temperature and time are set according to the oven.
2. Because corn oil is used, the ductility is not as good as lard, so the intermediate relaxation time can not be saved, and every step of the operation will not cause problems.
3. If you're afraid that you won't be able to pack it well, you can divide the filling into 25 grams to avoid bad closing, and the filling will easily burst during baking.
