Red Bean Crisp
by Eyebrows-Grid
Favorite
Difficulty
Easy
Time
30m
Serving
4
It's crispy and fragrant.
1. Oil skin: 200 grams of low-gluten flour, 60 grams of lard, 40 grams of sugar, 100 grams of water. Mix the oily skin into a dough. It is best to pull out the film and cover with plastic wrap to wake up for half an hour. Then divide it into 20 equal parts; shortbread: 120 grams of low-gluten flour, 60 grams of lard. Combine the shortbread into a dough and divide into 20 equal portions.
2. Put a shortbread into each oil skin.
3. Roll it into a tongue-like shape and roll it up from top to bottom. Wake up for 15 minutes.
4. Press flat and roll it again into a tongue shape.
5. Wake up again for 15 minutes.
6. Pinch the upper and lower ends and roll them into a round piece.
7. Pack the red bean paste in equal parts.
8. Slightly flatten and put in the baking tray.
9. Gently cut the mouth, brush with egg yolk liquid, and sprinkle with white sesame seeds.
10. Bake in the oven at 175 degrees for about 30 minutes. Please refer to your own oven for the specific time and temperature.
Tips:Crispy scum, so fragrant
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