1. Mix 50 grams of flour with 25 grams of lard and knead it into a shortbread dough.
2. 30 grams of flour, 5 grams of lard, 17 ml of water, knead into the original color oily skin dough.
3. 30 grams of flour, 5 grams of lard, 17ml of water, red yeast rice powder, knead into red oily skin dough.
4. Divide the pastry dough into 10 parts, 5 parts each for the original color and red crust dough.
5. Roll the crust dough into a dough crust and wrap the pastry dough.
6. Flatten the dough and roll it into a strip with a rolling pin.
7. Roll up the dough again and let it rest for 10 minutes.
8. After squashing, roll it out again into a strip.
9. Roll up again and relax for 10 minutes.
10. In the meantime, the red bean paste is divided into 5 points equally, and squeezed into balls for later use.
11. Flatten the loose dough and fold up the middle of the two heads.
12. Knead into a ball.
13. Roll the dough into a round dough, and stack a piece of red dough and original color dough together to wrap the bean paste filling.
14. Pinch the mouth tightly and place it down.
15. Use a knife to make three cuts in the dough, not to make it sink.
16. Heat the oil pan, put the dough in the oil pan and fry it until the surface is golden and blooms.
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