1. Heat up the pan and saute the minced garlic
2. After the garlic comes out, add the pork filling
3. After frying until slightly dry, add appropriate amount of soy sauce, rice wine, sugar
4. Keep cool and set aside
5. Oil skin production: first mix powdered sugar with 23g butter evenly
6. Then add the all-purpose flour that has been sifted in advance and mix it by hand.
7. Add cold water in 2 or 3 times (each brand of flour has different water absorption properties, so it is recommended to add it in batches), knead for 3-5 minutes after kneading
8. Seal the bowl with a fresh-keeping mold or put it in a fresh-keeping box to wake up for 40 minutes (After kneading the dough here, it should be sufficient when you wake up, and it will not break easily when it is wrapped in shortbread)
9. Pastry production: directly add 30g butter to the sifted low-gluten flour (the butter should not be warmed to too soft, otherwise it will be very sticky to handle!)
10. Pack the butter and low-gluten flour evenly into a dough by hand, wrap it in a fresh-keeping mold and put it in the refrigerator to make the dough a little harder. It is better to operate (you don't need to knead the dough for too long, the flour will affect the taste)
11. Encrusting production: divide the wake-up oil skin and shortbread into four small groups
12. Open the oil skin squeeze rod, the smooth surface is on the outside
13. Put a shortbread dough on the oil skin, wrap it in the palm of your hand, and squeeze it tightly
14. After the pastry is wrapped, press it into an oval shape
15. And then open it into a big oval piece
16. The smooth side rolls up underneath
17. Cover with a damp cloth or put it back in the crisper to rest for 10 minutes after rolling
18. Take out the freshly rolled oil-skin pastry dough, the rod is long
19. Roll it up again
20. Roll it up and rest for 20 minutes, you can take advantage of the longer time to prepare the stuffing to be wrapped in
21. Divide mung bean paste into 4 small balls of 20g and 15g each
22. First squash 20g of red bean paste
23. Put an appropriate amount of braised pork filling and pork floss, then squeeze the 15g small round just prepared and cover it on the filling, then squeeze it into a circular shape with your hands.
24. Pinch both ends of the rested dough
25. And then pressed into a round flat shape
26. With the smooth side facing out, wrap the red bean paste balls that have just been squeezed in
27. Slightly squash the wrapped ball into a flat shape
28. Bake at 140 degrees for 10 minutes, then set it to 110 degrees for 15 minutes. To prevent the surface of the mung bean from being colored, it will be baked at a low temperature for a longer period of time. If you are afraid of coloring, you can also spread a layer of aluminum foil to prevent coloring.
Tips:A total of 4 can be made.
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