1. Knead the two doughs into a ball, cover with plastic wrap and let stand for half an hour
2. To prepare the honey bean paste, I put some homemade bean paste mix
3. The oil skin is divided into equal parts, and the oil pastry is also divided into equal parts
4. Take one part of the oily skin and wrap the shortbread and close it down. After all is done, cover with plastic wrap and relax for about 5 minutes
5. Take a loose dough, flatten it, and roll it into a strip with a rolling pin
6. Roll up from top to bottom, after all the dough is done, cover with plastic wrap and relax for about 5 minutes
7. Take a loose dough, flatten it, and roll out the dough again
8. Roll into a strip
9. Roll it up again, all rolled up, cover with plastic wrap and let stand for 5 minutes.
10. Take a loose piece of dough, press it with your fingers in the middle, and fold the two ends toward the middle
11. Press flat and roll into a round shape, put an appropriate amount of honey bean paste, and tighten the mouth
12. Preheat the oven up and down to 180 degrees. Bake for about 20 minutes
13. The finished product is still hot when it is cut, and the level cannot be seen
14. This is a supplementary picture, forgive me that I have finished eating and only remembered to make a supplementary picture
