1. Homemade low-sugar and low-oil red bean filling, 12 grams per serving, a total of 32 servings
2. First make the water and oil skin: 200 grams of all-purpose flour, 30 grams of sugar, 100 grams of water, and 30 grams of peanut oil. Pour all together and mix well to form a dough
3. Then make the pastry: mix 200 grams of all-purpose flour and 100 grams of peanut oil and knead well
4. Divide the shortbread into equal parts with the water and oily crust, of which 10 grams for the water and oily crust and 8g for the shortbread crust
5. Take a water and oily skin into a round shape, put the pastry dough in the middle, then wrap it up and close it down
6. Sprinkle a little flour on the chopping board, roll the dough into an oval shape with a stick, and roll it up from top to bottom
7. Roll the rolled dough into shape again with a dough pin
8. Roll up from top to bottom and let stand for 15 minutes
9. Take a piece of static dough and roll it out
10. Put the red bean paste in the middle, wrap it up, and close down
11. Squeeze it with your hands and score three times with a knife
12. Put it in a baking tray and brush the surface with egg wash
13. Then spread the black sesame seeds
14. Preheat the oven at 200 degrees in advance, put the baking tray in the middle of the oven, and bake on the top and bottom for 25-30 minutes
Tips:The pie crust is as thin as possible, and there are more fillings before it is delicious. After cooling, the finished pie will be kept tightly sealed so that it will remain crispy all the time.
