Red Bean Pastry
1.
The making of oil skin (the slightly larger dough on the right in the picture): 300 grams of flour, 30 grams of lard, 150 grams of water (at a ratio of 10:1:5), and the making of soft and short pastry (the one on the left in the picture is slightly smaller) Dough): 100 grams of flour, 50 grams of lard (according to the ratio of 2:1)
2.
Prepare a box of red bean paste
3.
Rub the oily skin into long strips and cut into 18 pieces
4.
Then roll into small balls
5.
Divide the shortbread into 18 equal parts, knead into small balls, cover with a damp cloth, and relax for half an hour
6.
To prepare the filling, put the red bean paste, fried white sesame seeds, cooked walnuts, peanuts, orange zest, raisins, and a little sugar in a large bowl
7.
Stir well
8.
Divide in the same way and roll into 18 small balls
9.
Take one oily skin and roll it out, put the shortbread in the middle
10.
Wrap up, close up
11.
Flatten with the palm of your hand
12.
Roll into an oval shape
13.
Roll up from top to bottom
14.
Roll up all one by one
15.
Cover with a damp cloth (or cling film) and let it rest for 15 minutes
16.
Take out one of them and roll it out along the long axis again
17.
Roll up from top to bottom
18.
Roll everything up and relax again for 15 minutes
19.
Take one of the two ends and press the middle
20.
Close it up, squeeze it with the palm of your hand
21.
Roll into a round shape with a thick middle and thin edges, and wrap it with bean paste filling
22.
Close the mouth down, squeeze it, and use a rolling pin to gently roll it out.
23.
Use a knife to make three strokes on the surface to cut through the dough (the purpose is to easily release the internal heat after being heated)
24.
Brush the surface with liquid egg yolk and honey
25.
Finally, sprinkle some white sesame seeds and click
26.
Relax for 10 minutes, put it in a convection oven, 170-200 degrees, bake for about 30 minutes (I flipped it down during the period)
27.
Bake until the surface is golden
