Red Bean Crisp

Red Bean Crisp

1. Water oil skin: 100 grams of flour, 30 grams of corn oil, 50 grams of warm water, mix and knead, and divide into 8 small doughs, as shown in the figure; Pastry: 100 grams of flour, 50 grams of corn oil, mix and knead into 8 small doughs. As shown below

2. Shortbread in water and oil leather

3. Roll out into a beef tongue with the mouth down

4. Rolled into a tube

5. Roll up

6. Roll again

7. Roll it again and squeeze it, as shown in the picture, the 8 squashed dough, the red bean paste made in advance, into 8 red bean balls for filling

8. Roll it out, don't be too thin

9. Stuffing

10. Squeeze and reshape by closing the mouth downwards

11. Cut flower knife

12. Brush the liquid egg yolk

13. Sprinkle black sesame seeds

14. 180 degrees, up and down, 15 minutes

Tips:

The water and oily crust is better kneaded with a bread machine