Red Bean Paste Shortbread
1.
To make water and oil leather: Put all the A material together.
2.
Knead it into a smooth dough with your hands, cover it with plastic wrap and set it aside for a quarter of an hour.
3.
To make shortbread: Put all ingredients B together.
4.
Knead it into a smooth dough with your hands, cover it with plastic wrap and leave it for a quarter of an hour.
5.
After making the dough, use the kitchen scale to divide the two kinds of dough into 20 parts (you can decide how many parts are divided).
6.
Take a small amount of water and oily skin, roll it out, wrap it in a portion of shortbread, wrap it with the mouth of your right hand, and close it tightly.
7.
Wrap all the shortbread in turn.
8.
Take a small ingredient wrapped in shortbread and roll it into a beef tongue shape with a rolling pin.
9.
Roll up from top to bottom.
10.
Under the interface, roll it out into a bull tongue again.
11.
Roll up from top to bottom.
12.
Do all the little potions.
13.
Take a small dose and stand up as shown.
14.
Press down with the palm of your hand and roll it round with a rolling pin.
15.
Pack the red bean paste and wrap it.
16.
Slightly press it into a round cake shape with your hands.
17.
Do all the small doses one by one. Preheat the oven 180 degrees.
18.
Put it in a baking tray, brush with egg wash, sprinkle with sesame seeds.
19.
Put it into the preheated oven, middle layer, heat up to 170 degrees, lower heat to 150 degrees, about 20 minutes.
Tips:
Please adjust the baking time and temperature according to your own oven temperament
