1. Prepare low flour (divided into two portions: 1 portion of water and oil noodles, another portion of shortbread), (homemade) lard (because there is no butter at home), water, eggs, and barley flour.
2. Separately put the water and oil noodles and the shortcrusted noodles and the noodles to rest and relax (do not knead the noodles and mix them evenly) and cover them for later use.
3. The water and oil noodles should have the same softness as the pastry noodles. Roll the water and oil skins into a rectangular shape with uniform thickness, and put them in the pastry (the same thickness as the water and oil skins), wrap them in a rectangular fold, and let stand for half an hour.
4. Then roll it out into a rectangular shape with light pressure with a rolling pin, and then fold the wrapper three times and let it rest to relax.
5. Take out the pastry noodles that have been set aside.
6. Use the same method to roll out the rectangular fold three-fold wrap film for the third time and let it rest for half an hour.
7. Take out the puff pastry and let it relax for a while before you can use it.
8. The homemade red bean paste prepared in advance is rolled into a uniform round shape for later use.
9. First cut the puff pastry into an appropriate amount (I give 2 doses at a time, and the others are laminated to prevent drying), and the texture side of the puff pastry is facing up and pressed obliquely (I tried the laminating and rolling effect) into a uniform leather bag Add the bean paste and close the mouth lightly at the bottom.
10. The puff pastry should not be too thick or too thin, but in moderation, gently close the mouth of the left hand.
11. The beautiful green-wrapped puff pastry will look beautiful even if it is baked (clear texture).
12. In fact, the spherical baking is also very easy to understand the texture, but I still use the mold to buckle out part of the pattern shape (and let it stand for a while).
13. Bake at 160 degrees for 20 minutes. During this period, the temperature can be adjusted according to different ovens and the degree of coloring, or it can be covered with tin paper to prevent scorching.
14. The baked product is very beautiful (slightly shallower than before baking), with clear texture, beautiful, crisp and delicious, and can be taken at will on the table.
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