1. Pour the oil crust raw materials into the bread machine, start two kneading procedures
2. Proof at room temperature for 30 minutes after reconciliation
3. Grab the pastry ingredients evenly by hand
4. Finish and shape, wrap in plastic wrap, and freeze for 20 minutes
5. Divide the crust and the shortbread dough into 12 equal parts respectively. After rounding, cover with plastic wrap and proof for 20 minutes
6. After pressing the crust dough into a cake, wrap the shortbread dough with it, push it up, close the mouth, round it, and let it rise for 20 minutes.
7. The red bean paste filling is divided into 12 parts, the weight is adjusted by yourself, usually 20 grams each, if you like the filling, you can put up to 30 grams
8. Roll the dough into a tongue shape and roll it up from bottom to top. After doing 12 in turn, let it rest for 15 minutes
9. Roll the dough into a tongue shape again, roll it out as long as possible, roll it up from the bottom up, and let it rest for 15 minutes
10. Fold the ends to the middle
11. Round, squeeze, and encrust. Preheat the oven well, heat up and down at 170 degrees for 25 minutes, and cook
Tips:1. The amount of water can be adjusted according to the water absorption of flour
2. The manufacturing method of jujube paste filling is introduced in the previous recipe
3. Because my dad has high blood sugar and sweet dates, no sugar was added during the whole process
