Red Bean Crisp (no Lard, Less Sugar)
1.
[Making water and oily skin] Stir the sugar and ordinary flour evenly, pour it into a large bowl, knead the flour and softened butter by hand (the effect is shown in the figure), and then add water in portions (the soft and hard texture of the surface during the process of adding water, such as When it feels right, stop.
2.
[Making butter crust] The process is the same as that of water oil crust, but no sugar and no water. After making it, it is dry, fried noodles with small particles of oil, which can be squeezed into a lump by hand. (The figure is the same as step 2)
3.
Divide the ghee crust and water oil crust into equal portions. Divide the total weight of noodles and fillings by the number you want to make. (I like small ones, one is suitable every time, two are not greasy) I made 24 this time
4.
Roll the red bean paste into a ball
5.
Knead the [water and oily skin] dough evenly, round, and flatten
6.
Gently pick up one of the [Ghee Paste] and wrap it in the middle of the [Water and Oil Paste], similar to a steamed bun.
7.
Flatten the dough. Use a rolling pin to roll into an oval pie (don’t be thin, there may be a little leakage at the corners at this time, don’t be afraid)
8.
Roll it up (the picture shows after the first plastic surgery)
9.
Push it to, then roll it into a cake
10.
Roll it up again (this time, the shortbread inside is easy to leak out, it’s okay, just plug them back)
11.
This time press it down by hand
12.
Next, the rolling pin, let’s roll the dumpling skins. If not, you can press it hard with your hands, and then the middle is thick and the sides are thin. At this time, roll the whole thing twice with a rolling pin. (At this time, please note that the skin will appear in various strange cracks, please ignore it directly and pinch the cracks)
13.
Put the red bean paste into the buns. Of course, if the dough wakes up long enough, cracking will be avoided.
14.
It's like this when it's wrapped. Sometimes, the red bean paste may be exposed, ignoring his struggle.
15.
It will be like this on the front, and there may be irregularities in the epidermis and ignore him. After brushing with egg wash, it won't be rough.
16.
Put it away. The distance interval does not need to be too large because it will not expand too much. Egg liquid only needs egg yolk, and don’t put anything in it (don’t put sugar, it will be mushy) and spread evenly
17.
Sprinkle with sesame seeds~
18.
Preheating: 210 degrees, 5 minutes, baking: 200 degrees, 25 minutes. Middle layer, fire up and down (after golden yellow, you can cover a layer of baking paper/tin foil to prevent excessive enthusiasm)
19.
Finished
Tips:
1. After wrapping, remember to round and shape, otherwise it will come out.
2. During the rolling process, the shortbread will leak out and try to escape. Don't be sad. They are so easy to change their minds. Just stuff them back and scold him. The dough wakes up long enough to avoid cracking
3. Don't just think of thin-skinned stuffing
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