Red Bean Paste Shortbread
1.
Make the oil skin first, and pour the oil skin material into the basin first
2.
Because the portion is too small, first mix the ingredients into a dough, then put it in the bread machine, and knead it for 20 minutes using the dough mixing program
3.
Knead it out and pull out the glove film. Put it in the refrigerator and relax for 20 minutes. Put it in a fresh-keeping bag and tie the pocket tightly to prevent the epidermis from changing.
4.
While kneading in the bread machine, prepare the pastry dough and pour the pastry ingredients into the bowl
5.
Mix into a dough, refrigerate for later use
6.
Divide the red bean paste into about 13 grams each and make rounds for later use
7.
For this time, I will use the method of large-packed pastry. Firstly, thin the edges of the crust and put the pastry on top.
8.
Squeeze the mouth tightly
9.
With the mouth facing down, press from the middle to the four sides with the palm of your hand to evenly press the pastry around
10.
Use a rolling pin to roll from the middle to both sides, without rolling out the head, roll into a rectangle
11.
Roll up from top to bottom, thin the bottom edge
12.
Divide into 12 parts after rolling
13.
Roll out into a circle, put the filling
14.
Put the pie crust on the tiger's mouth with your right hand, press the filling with your left hand, and close the crust upward while turning
15.
Close the mouth down, roll out a little thinner, cut two cuts, and brush with whole egg liquid
16.
Put it in the Dongling K40C oven that has been preheated to 175 degrees and bake for about 25 minutes. The actual baking temperature depends on the temperament of the oven.
