Red Yeast Bean Pastry

Red Yeast Bean Pastry

1. Oil skin: 300 grams of flour, 30 grams of icing sugar, 100 grams of corn oil, 110 grams of water, combined into a smooth dough, wake up for 20 minutes

2. Shortbread: 240 grams of flour, 120 grams of corn oil, 10 grams of red yeast rice powder, mixed into a smooth dough, wake up for 20 minutes

3. Divide the oily skin and shortbread into 16 equal parts

4. Wrap the oily skin into the shortbread, squeeze the mouth tightly, and round it

5. After wrapping, close the mouth and put it down, and roll it into an oval shape with a rolling pin

6. Roll from top to bottom, roll it again in the same way, and relax for 20 minutes in the middle

7. Cut from the middle and divide into 2 portions

8. Flatten and roll round, wrap in red bean paste, and round

9. Put in the baking tray

10. Preheat the oven in advance and bake at 180 degrees for 25 minutes

Tips:

1. If you like the taste of matcha, you can replace it with matcha powder
2. The oven temperature is for reference only