Red Bean Twisted Crisp
1.
Mix the water and oil leather materials to form a certain degree of gluten, and the film will come out slightly, then cover with plastic wrap and relax for 30 minutes
2.
After the butter is softened at room temperature, the pastry ingredients are mixed with low-gluten flour, knead well and refrigerate for 15 minutes in the refrigerator. The loose water and oil skin is rolled into a rectangle twice the width of the pastry, and the pastry is placed in 1/2 place
3.
Fold the water and oil leather in half and squeeze tightly
4.
Roll it out slightly and fold it inward at 1/3 from both ends.
5.
Roll it out again
6.
Fold both ends inward to 1/3 respectively
7.
Then roll it into a 40 x 22 rectangular dough
8.
Spread the red bean paste on 1/2 of the dough
9.
Fold the dough sheet in half, press lightly to close the mouth, and cut into thin strips about 1cm with a knife
10.
Twist both ends 3~4 turns in opposite directions and place them in the baking tray
11.
Brush the surface with egg yolk liquid and sprinkle with white sesame seeds
12.
Put it in the preheated oven, fire up and down 180 degrees, and bake the middle layer for 20 minutes