1. Water oil skin: 100 grams of flour, 30 grams of lard, 45 grams of water, 2 grams of salt, 5 grams of sugar
2. Shortbread: 100 grams of low-gluten flour, 50 grams of lard.
3. Knead all the materials in the water and oil leather into a bowl until the transparent film can be pulled out. Wrap it with plastic wrap and put it in the refrigerator for 30 minutes.
4. Knead the pastry ingredients into a ball and place in the refrigerator for 30 minutes.
5. 16 grams of water and oily skin, 12 grams of shortbread, 28 grams of red bean paste
6. Press the water and oily skin and wrap it with shortbread and close it down.
7. After everything is wrapped, roll it out with a rolling pin to the shape of a beef tongue.
8. Roll up from top to bottom.
9. Cover them with plastic wrap and relax for 10 minutes.
10. Take it out and roll it into a beef tongue for the second time. After rolling, cover with plastic wrap and relax for 10 minutes.
11. Take out the dough and pinch the two ends.
12. Flatten and roll into a pie, wrap the red bean paste, and wrap it tightly.
13. All wrapped up.
14. Shabu the egg yolk liquid and sprinkle with black sesame seeds.
15. Put it in the preheated oven at 180 degrees, the middle level for about 25 minutes.
Tips:The water and oily skin must be kneaded until the transparent film can be pulled out, which is the key to the skin not being easy to break and crisp.
