Red Bean Crisp

Red Bean Crisp

1. Weigh the main ingredients and auxiliary ingredients (except bean paste) into a bowl

2. Knead into water and oily skin and pastry respectively, and let stand for half an hour

3. Divide the dough into six equal parts

4. Take a portion of water and oily skin to wrap a portion of shortbread

5. Close the mouth and round

6. Do everything, cover with plastic wrap, and let stand again for ten minutes

7. Take a portion of the dough, press it gently and roll it out into a beef tongue shape

8. Roll it up from top to bottom, do it all, stand still for ten minutes

9. Take a dough, press it again and roll it out into a beef tongue shape

10. Roll it up again from top to bottom and stand still for ten minutes

11. Take a dough roll and cut it from the middle

12. Press half a dough roll, cut side up, add red bean paste

13. Close your mouth and press gently to flatten it

14. All done, put in the baking tray

15. Decorate your favorite decorations, preheat the oven in advance, 165℃ for 25 minutes

16. Finished picture.

Tips:

When the dough is still, cover it with plastic wrap to prevent it from drying out. The temperature of the oven is adjusted according to your own.