Crispy Skin and Crispy Inside-red Bean Paste Shortbread
1.
Prepare the ingredients you need in advance. I use lard. The taste of lard is better than corn oil. Butter tastes better. To make shortbread, the best choice is powdered sugar. The taste of powdered sugar will be better than that of sugar. Choose low flour for flour.
2.
Knead the red bean paste into a round shape for use, only half of it, and the other half forgot to take a picture.
3.
Put all the ingredients of the oil skin into the large basin.
4.
Put the pastry ingredients into the large basin and knead it into a smooth dough for later use.
5.
Wrap the oily skin dough with plastic wrap and let it rest for 20 minutes. Wrap the pastry with plastic wrap and let it rest for 20 minutes.
6.
Divide the oil crust and shortbread ingredients into 25 equal parts.
7.
Take a portion of the oily skin, use a rolling pin to flatten it into a round shape as shown in the figure, and put a shortbread on it.
8.
It is a one-time backup like a bun.
9.
Use a rolling pin to roll the dough into a duck tongue shape as shown in the figure.
10.
Roll up from the bottom. Make a backup all at once. Let stand for 15 minutes.
11.
Take a portion of the dough and roll it out into a duck tongue shape.
12.
Take a portion of dough and wrap it with red bean paste. Do it all at once.
13.
Pour into the oven and heat up and down at 170 degrees for 30 minutes.
14.
Finished product. The taste is soft and sweet, and the bean paste tastes very fragrant.
15.
Delicious shortbread, took a few more beautiful pictures.
