Red Bean Shortbread

Red Bean Shortbread

1. Put all the water-oil-leather ingredients in a basin and mix well, knead until the film can be gently pulled out. Water and oil skin ingredients: 100 grams of flour, 30 grams of lard, 50 grams of warm water, 5 grams of powdered sugar, 5 grams of salt

2. Then round it up, cover it with plastic wrap and let it rest for half an hour

3. Mix the pastry ingredients well and form a dough. Cover with plastic wrap and let it rest for half an hour. Ingredients: 100 grams of flour, 50 grams of lard

4. Divide the water oil skin into about 21 grams each. 9 copies. About 16 grams of shortbread, 9 servings

5. Take the water, squeeze the oily skin, and put it on the shortbread

6. Wrap it up and face down after closing

7. Make all the remaining 8

8. Take a piece of dough, press it slightly, and roll it into a beef tongue shape

9. Roll up lightly and let it rest for 15 minutes

10. Take the medicine again, roll it out, roll it up, and let it rest for 15 minutes.

11. Divide the red bean paste into equal portions, about 30 or so. You can put a little less in the first bag

12. Take the medicine seeds and squeeze them, and put on the red bean paste. The package method is the same as steps 5 and 6. All done, rinse some egg yolk liquid, sprinkle with sesame seeds. Preheat the oven at 175 degrees for 30 minutes

13. Baked red bean paste shortbread

14. After cooling, you can wrap it in paper and send it to friends and relatives. Go tall

Tips:

1. It is not easy to form a dough when the water and oil skin is mixed well, and it will naturally become a smooth dough when it is kneaded until the film comes out.

2. Other fillings can also be used.

3. The surface of the egg yolk can be rinsed or not rinsed.