Red Bean Paste Pie
1.
Put the flour in the basin and add the yeast
2.
Put warm water in a bowl (preferably not hot), pour it into the flour in batches, and stir evenly
3.
Knead into a smooth dough, cover it with plastic wrap to keep the surface of the dough moist, and ferment
4.
When the dough is fermented to twice its original size and the inside is in a honeycomb shape, it is about 45-60 minutes in summer. After the dough is fermented, take a small amount of edible soda noodles, add an appropriate amount of water and stir evenly, pour into the dough and knead evenly, let stand for about 10 minutes
5.
Sprinkle an appropriate amount of dry powder on the chopping board, knead the fermented dough evenly and divide it into equal portions
6.
Knead the small dough and roll it into a round dough, ready to make a pie
7.
Take an appropriate amount of red bean paste and place it in the center of the thin dough
8.
Then rotate and knead the edges of the dough, so that the bean paste is completely wrapped in the dough
9.
Turn over and flatten the wrapped bean paste noodles
10.
Roll out into a thin pie (note that the two sides should be evenly rolled, so that the thickness of the dough is the same) and then leave it for 20 minutes
11.
Heat the pan, brush a layer of vegetable oil evenly, put the pie in the pan and cook over a medium-low heat
12.
Turn it over in time, wait until both sides are golden
