Red Bean Crisp
by The most beautiful in the beginning ❤
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Put the water and oil skin ingredients into the container.
2. Cover the dough with plastic wrap and wake for 15 minutes.
3. Put the shortbread ingredients into the container.
4. Cover the dough with plastic wrap and wake for 15 minutes.
5. Roll out the water and oil skin and put it into the pastry dough.
6. wrap up.
7. Roll into a rectangle.
8. Three fold.
9. Rolling into a rectangle.
10. In three folds.
11. Roll out into a rectangular slice with a thickness of 0.3 mm.
12. The two long sides are facing the roll to the middle and cut from the middle with a knife.
13. Divide into 16 small doses, each weighing about 18 grams.
14. This is 20 grams each of red bean paste.
15. Take a small agent and roll it out thinly and put the bean paste filling.
16. Wrap it up as shown, and tighten the mouth.
17. Close the mouth downward and press it down slightly.
18. All wrapped up.
19. Preheat the oven in advance and bake at 230° for about 12 minutes.
20. It's out of the pot, a bit too much.
21. Finished picture.
