1. Homemade low-sugar and low-oil red bean filling, 12 grams per serving, prepare a total of 32 servings.
2. First make the water and oily skin: 200g all-purpose flour, 30g sugar, 100g water, 30g peanut oil and mix them together to form a dough.
3. Then make the pastry: mix 200g of all-purpose flour and 100g of peanut oil and knead.
4. Divide the shortbread into equal parts with the water and oily crust, including 10 grams of water and oily crust and 8 grams of shortcrusted crust.
5. Take a water and oily skin into a round shape, put the pastry dough in the middle, then wrap it up and close it down.
6. Sprinkle a little flour on the chopping board, roll the dough into an oval shape with a stick, and roll it up from top to bottom.
7. Roll the rolled up dough again with a dough pin to grow into shape.
8. Roll it up from top to bottom and let it stand for 15 minutes.
9. Take a piece of resting dough and roll it out.
10. Put the red bean paste in the middle, wrap it up, and close it downward.
11. Squeeze it with your hands and score three times with a knife.
12. Put it in a baking tray and brush with egg wash on the surface.
13. Then spread the black sesame seeds.
14. Preheat the oven at 200 degrees in advance, put the baking tray in the middle of the oven, and bake up and down for 25 to 30 minutes.
Tips:The pie crust is as thin as possible, and there are more fillings before it is delicious. After cooling, the finished pie will be kept tightly sealed so that it will remain crispy all the time.
