Cranberry Bean Paste Shortbread
1.
Pour all the water and oil skin materials (75 grams of all-purpose flour, 35 grams of water, 22 grams of corn oil, and 2 grams of granulated sugar) into the basin.
2.
Knead until the film can be pulled out. After kneading, put it in the refrigerator to relax for 30 minutes.
3.
Pour the pastry ingredients (75 grams all-purpose flour, 35 grams corn oil) into the bowl.
4.
Mix it into a shortbread and knead the shortbread into a ball.
5.
Mix the fillings well, divide them into 8 pieces, round each one for later use.
6.
Divide the water and oily skin and the shortbread into 8 parts each, and make rounds. Roll out the water and oily skin and put it in the shortbread.
7.
Pinch your mouth tightly.
8.
Roll into an oval shape, remember to roll from the middle, roll up, and roll down.
9.
Roll it up, cover it with plastic wrap, and let it relax for 15 minutes.
10.
After relaxing, squeeze it with your hands.
11.
Roll out into a tongue shape.
12.
Roll up from top to bottom and relax for 15 minutes.
13.
Press from the middle with your finger, and move the two sides closer to the middle.
14.
Press it with the palm of your hand.
15.
Roll out into a round shape with a thickness in the middle and a thin circle around the sides, put in the fillings, and close the mouth.
16.
With the mouth facing down, use a rolling pin to gently flatten it out, place it on a baking tray, cover it with the word "Fu" with a seal, and put it in the lower level of the Dongling K40C oven that has been preheated to 170 degrees, and bake for 20 minutes about.
