1. Soak the red beans and jujube overnight, steam them in the pot, peel and pit the jujube, smash it with a food processor, heat the pan with cold oil, add a little olive oil, and fry the water in the red bean and jujube puree, pay attention to Add a small amount of oil several times during the frying process to make the fry taste more delicate
2. Dump the red bean and jujube sand into equal-sized balls for later use
3. Water-oil skin production: 150 grams of flour, 75 grams of oil, 30 grams of sugar, and 60 grams of water are made into water-oil skin. Mix oil, water, and sugar evenly. After the water and oil have completely melted the sugar, add flour to make it alive. Smooth water and oily skin, after alive, use a fresh-keeping bag to seal the noodles
4. Pastry production: 120 grams of flour, 60 grams of oil, add oil to the flour, and live directly into short pastry. After alive, use a fresh-keeping bag to seal the pastry for a period of time
5. Wrap the shortbread with water and oily skin, rub it into a strip, cover with plastic wrap for 30 minutes, roll it into a garden cake and fold it, and repeat it for 30 minutes. Repeat this three times to form a multi-layered effect.
6. Finally, rub into long strips and cut into pieces to see the layering effect. This state is directly pressed into garden cakes, and the prepared red bean and jujube paste stuffing is wrapped into balls to make a green
7. Preheat the electric oven at 180 degrees for 5 minutes, put the green body into the oven, and bake at 180 degrees for 20 minutes (appropriately extend the time according to the size of the green body)
8. It's out of the oven, let's get one first
