Cranberry Green Bean Crisp

Cranberry Green Bean Crisp

1. Water oil skin: low-powder with lard, sugar, and water.

2. Knead into a smooth and soft dough. Because the temperature is high, the lard will melt if placed at room temperature and the dough will become sticky, so refrigerate the loose dough for more than half an hour.

3. Take another low-powder and add lard.

4. Chop it into a dough to form a shortbread, which is also chilled and loosened.

5. Huhao water oily skin and shortbread are divided into 16 parts each.

6. Take a portion of water and oily skin and press flat, and put in a portion of shortbread.

7. Wrap it up and close the mouth tightly.

8. Close your mouth down and do them one by one.

9. Take one portion and roll it out into an oval shape.

10. Roll up from top to bottom.

11. Prepare the rest one by one, put it into a non-stick baking pan, cover with plastic wrap, and continue to refrigerate and relax for about 15 minutes.

12. Take the loose dough roll and roll it out again.

13. Roll up from top to bottom.

14. Do the rest in turn, and continue to chill and relax for 15 minutes.

15. Take out the loose dough, with the excuse facing up, and press in the middle with your fingers.

16. Pinch left and right to the middle.

17. Roll out into small round cakes.

18. Wrap in homemade cranberry green bean paste.

19. Wrap it up and squeeze it tightly.

20. Close the mouth downwards and press it down slightly.

21. Prepare them one by one and arrange them into a non-stick baking pan.

22. Use food coloring to make an impression on the surface of the dough, put it in a preheated oven at 185 degrees, and bake for about 25-30 minutes.

23. Take out the baked shortbread and transfer it to the baking net to let cool.

24. The shortening effect of lard is the best, and the prepared shortbread is very crispy with distinct layers.

25. Finished product.

26. Finished picture.

27. Finished picture.