1. Add sugar and lard to the flour in the oily skin material and rub it with your hands. Pour in warm water and mix well
2. Make a smooth dough and let stand for half an hour.
3. The red yeast rice powder and low-gluten flour in the shortbread are mixed evenly. Add lard
4. Mix into shortbread dough and let stand for 20 minutes
5. Divide the crust and shortbread into 5 equal parts. Cover with plastic wrap and let stand for 10 minutes.
6. Take a portion of the oily skin, squeeze it, and pack it into a portion of the oily pastry, wrap it into a ball and close it down
7. Roll into a beef tongue
8. Roll up from top to bottom and let stand for 10 minutes
9. After slack, roll it into a beef tongue shape
10. Roll up from top to bottom. After everything is done, cover with plastic wrap and let stand for 10 minutes
11. Take a dough and cut it from the middle
12. Press flat, roll round
13. Wrap the red bean paste after turning it over
14. Pinch down
15. Put into the preheated oven, 180 degrees, middle level, upper and lower fire, 25 minutes
16. Let's make it and it's delicious
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