1. Put all the ingredients of the water oil skin in a clean container and knead it into a ball and pull out a large piece of film. Put the dough in a fresh-keeping bag and place it for 50 minutes. (The main material is water oil leather)
2. Put all the ingredients of the pastry in a clean container and knead it into a ball, and put the dough in a fresh-keeping bag for 40 minutes
3. Divide the proofed pastry into 8 portions and round them
4. Divide the proofed water and oil into 8 parts and round
5. Take a portion of water and oily skin and roll it out to be thick in the middle and thin on the side, wrap it in a portion of shortbread, and roll it up by pushing it up.
6. The wrapped dough is flattened and then rolled into a beef tongue shape and rolled up, covered with plastic wrap and placed for 20 minutes
7. After 20 minutes, flatten the roll, roll it out again, roll it up, cover with plastic wrap and leave it for 20 minutes
8. Homemade red bean paste is divided into 16 portions, 20 grams each
9. After the second roll is left for 20 minutes, cut the roll into two from the middle, squash the cut surface upwards and roll it out into a thick and thin skin in the middle.
10. Flip the rolled skin and wrap it in red bean paste, still use the method of pushing up to wrap and round, and put it in the baking tray
11. In the middle of the preheated oven, heat up and down at 170 degrees for 30 minutes
Tips:1. The temperature of each oven is different, please set the baking time and temperature according to your own oven.
2. The water and oil skin must be kneaded into a large film, so that the finished product will be crisp.
3. Pay attention to the technique when wrapping to prevent the filling from rupturing from flowing out.
