# Fourth Baking Contest and is Love to Eat Festival# Red Bean Pastry
1.
Mix the oily skin and oily skin into a non-sticky dough.
2.
Wrap the oily skin and watery oily skin dough with plastic wrap and let stand for 30 minutes.
3.
Divide the two doughs into 12 small balls, wrap the oily leather balls with the water oily leather balls, and wrap them into 12 large balls.
4.
Use a rolling pin to flatten the large ball of dough.
5.
Roll it up, then change 90 degrees and repeat.
6.
The dough that has been rolled twice is flattened, and the red bean filling can be added.
7.
Put the wrapped shortbread into the baking tray and spray some water.
8.
Break up an egg yolk and apply a brush to the shortbread. Sprinkle sesame seeds.
9.
Bake at 180 degrees, 30 minutes, and smell the fragrance.
Tips:
Lard, butter, salad oil are all fine.
I have used lard, salad oil, and butter separately. If the salad oil is used with this formula, after 30 minutes of standing for 30 minutes, a lot of oil will appear on the plastic wrap. Maybe the water and oil skin dough can't absorb so much oil. Use softened butter and lard, because they are solid oils, they feel similar to each other, and it feels very laborious when mixing flour. You have to press hard with your hands to turn the powder into a ball. (Relatively speaking, salad oil is much easier).
