1. It is better to knead out the film by mixing the oily skin materials.
2. Knead into a ball, cover with plastic wrap and relax for 20 minutes.
3. Knead the pastry into a dough and let it rest for 20 minutes.
4. All the filling materials can be mixed evenly. Divide into 25 grams of small balls for later use.
5. Divide the oil skin into 25 g balls, and divide the shortbread into 13 g balls. Cover with plastic wrap to prevent the dough from drying out.
6. The oil skin is wrapped with shortbread.
7. Roll it into a beef tongue, roll it up from top to bottom, and relax for 10 minutes.
8. Roll it again.
9. Roll up and relax for 10 minutes.
10. Pinch the two sides toward the middle.
11. Use your hands or a rolling pin to make a sheet and wrap the filling.
12. Brush the surface with egg white and roll a layer of cheese powder.
13. Increase the heat to 180 degrees, lower the heat to 170 degrees, and bake for about 25 to 30 minutes. The color on the surface is satisfactory.
Tips:1. The water absorption of flour is different. When making the oil crust, adjust it according to the situation. If the oil crust is too soft and the crust is dry, it will be easy to break when the crust is wrapped.
2. There is no white bean paste at home, so I used green bean paste from Shunnam.
3. You can also use the usual egg yolk pastry recipe.
4. Cranberries are best soaked in warm water, chopped and put in.
