1. Put the flour and lard of the oily skin material in a bowl, pour boiling water, stir evenly, knead into a smooth dough, cover with plastic wrap and relax for 20 minutes.
2. Mix the pastry ingredients and knead them into a dough, and cover them with plastic wrap to prevent them from drying out.
3. Divide the red bean paste into 30 grams each and round it for later use.
4. Divide the oily skin and shortbread into 12 equal parts and round them.
5. Take one oily skin, flatten it, wrap it in shortbread, tighten it with a tiger's mouth, and wrap all 12 in turn.
6. Take a finished dough and roll it out into a tongue shape
7. Roll up from top to bottom. Do 12 in turn.
8. Roll the finished dough a second time, first press the dough flat and roll it into a tongue shape.
9. Roll up again from top to bottom.
10. Take a dough, flatten it from both sides to the middle, and roll it round with a rolling pin.
11. Wrap in the red bean paste, use the tiger's mouth to slowly turn and pinch tightly to close the mouth.
12. Slightly squeeze the wrapped pie base and place it in the kitchen baking tray. The stamp is stained with pigment water and printed on the pie crust.
13. Put the finished shortbread into the preheated 180 degree oven and bake for 35 minutes.
Tips:1. During the production process, the oily skin and shortbread must be covered with plastic wrap or a clean damp cloth to prevent air drying.
2. The oven temperature and time are for reference only.
