1. First, prepare the water oil skin and 200g ordinary flour.
2. Sugar 30g.
3. 60g lard.
4. 90g of water.
5. Put the above materials together and knead them together.
6. It's sticky at first, just rub it for a while.
7. To knead out the glove film, push it out with the base of the palm, then take it back, and rub it repeatedly.
8. After five minutes, the dough becomes smooth and continue to knead.
9. The dough was kneaded in ten minutes, with a thin glove film.
10. Put it in a sealed bag and let it rest for 20 minutes.
11. Then make oily skin and 80g lard.
12. Low-gluten flour 156g.
13. Lard and low-gluten flour are mixed together to make shortbread.
14. After the water and oil skin is relaxed, place it on the kneading pad, sprinkle the dough with flour, and gently press it with your hands to flatten it, and put the shortbread in the middle.
15. Wrap it like a bun, and the seal must be tight to prevent the shortbread from leaking.
16. Roll out a rectangular dough sheet.
17. Fold into three folds.
18. Roll it out and fold it once more.
19. After the second three-fold folding, roll out into a dough sheet about 3 mm thick.
20. Roll up from one side, cut half of the roll, and roll the rest.
21. Take a section and put the rest in a sealed bag.
22. Divide into small pieces of 18 to 19g.
23. Click in the middle.
24. Fold both ends to the middle and pinch tightly.
25. Roll into a wafer.
26. The red bean paste is divided into 20g balls.
27. Pack the bean paste filling and push up with a tiger's mouth. It is important to close the mouth to prevent the filling from leaking.
28. After everything is wrapped, preheat the oven at 170 degrees and bake for 20 minutes.
29. It's out of the oven, and it's very crisp after cooling.
