1.
Combine 150 grams of flour, 30 grams of sugar, 50 grams of lard, and 60 grams of water into a watery oily skin dough.
Combine 120 grams of flour and 60 grams of lard into a shortbread dough.
Cover the dough and wake up for 20 minutes
2. Take out the waked up pastry dough and water-oil crust dough and divide them into small portions, the quantity should be the same, and the water-oil crust dough is slightly larger than the pastry dough
3. Take a portion of the water and oily skin dough and put it on top
4. Wrap it up and face down
5. Roll it out with a rolling pin.
6. Roll it up from one end
7. Do all of them one by one, then cover with plastic wrap and wake up for 20 minutes
8. Roll out the dough after waking up
9. Roll up from one end
10. Do all the parts one by one and wake up again for 20 minutes.
11.
Then divide the red bean paste into equal small doses.
Roll out the wake-up cake crust and put red bean paste on top
12. Wrap it into a circle, close it down and squeeze it by hand.
13. After everything is done, put it in the oven at 180 degrees and bake for 25 minutes.
Tips:After the dough is ready, it must be relaxed for 20 minutes before use, so that the dough is easier to handle;
