1.
To make water and oily skin, mix flour, sugar, whole egg liquid, lard, warm and hot water, and knead it into a smooth and soft dough (depending on the water absorption of the flour, the amount of water needs to be adjusted as appropriate, and it must be kneaded into a soft dough , Can't be too dry).
Then make shortbread. Mix the flour and lard and knead until it forms a dough. (The ingredient list is at the bottom of the recipe) Then wake up the noodles.
2. Divide the kneaded pastry dough and water-oil dough into 16 equal parts. Cover with plastic wrap.
3.
Take a piece of water-oil-skin dough that has been set aside, and flatten it into a round shape.
Place the pastry dough in the center of the water and oil crust dough.
4. Wrap it up and place it with the opening facing down.
5. Roll out the wrapped dough into an oval shape with a rolling pin. After rolling it out, roll it up from top to bottom
6. Stand up as shown.
7. Flatten
8. Rotate the rolled dough 90 degrees and roll it out again into an oval shape (this time the oval shape will be longer than the first time). Roll all 16 pieces of dough
9. And let it rest for 15 minutes (remember to cover with a damp cloth or plastic wrap).
10. Prepare red bean paste
11. Flatten the dose
12. Bean Paste Filling
13. Divide 8 or 10 equally as shown in the picture, and flip the petals
14. You can change the shape of the flower at will, you can pinch it any way you like.
15. Put on the baking tray
16. Put it in a preheated 200 degree oven and bake for about 15 minutes
Tips:Water and oil skin: 100 grams of all-purpose flour, 15 grams of fine sugar, 45 grams of water, 2 teaspoons of egg liquid (10ML), 10 grams of lard Shortbread: 80 grams of all-purpose flour, 50 grams of lard, bean paste filling: moderate
