1. Divide the sweet-scented osmanthus red bean paste into 10 portions, each of 20 grams, group into balls, set aside
2. 100 grams of all-purpose flour, 40 grams of lard, 50 grams of water and 5 grams of soft white sugar are kneaded into a dough to become a water-yellow dough
3. 80 grams of low-gluten flour, 40 grams of lard, 5 grams of red yeast rice powder, knead into a dough, into a shortbread dough
4. Roll out the water and oil skin dough, put the shortbread dough on one side, and press it flat
5. Wrap the shortbread dough with the other side of the water and oily skin dough and pinch it tightly
6. Roll out
7. Fold in three
8. Roll it out again
9. Fold it in half again
10. Roll into thin slices
11. Roll up from one end, roll tighter
12. Cut into 10 portions
13. Each portion is flattened into skins and put on red bean paste balls
14. Close the mouth evenly, so everything is done
15. Use a sharp knife to make 4 knives at the top and divide into 8 pieces
16. Into the baking tray
17. Put it into the preheated oven, middle level, 200 degrees high, 175 degrees low, hot air bake for 20 minutes
Tips:In summer, the temperature is high. After the water and oil skin dough and the pastry dough are combined, they should be placed in the refrigerator for 20 minutes, otherwise the dough is too soft and difficult to handle.
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