1. Mix all the materials of the water-oil leather and knead out the glove film, put it in a fresh-keeping bag and let it relax for 30 minutes, then set aside.
2. Mix all the ingredients for the shortbread.
3. Knead until there is no dry powder and the surface is smooth, wrap it with plastic wrap and put it in the refrigerator for later use.
4. Divide the oily skin into 24g/piece, and 12g/piece for the shortbread, total 15 pieces. Cover with plastic wrap to prevent dry skin.
5. Divide the red bean paste into 40 grams each, knead into balls, set aside
6. Take a water and oily skin and squash it into a round shape, put it in a shortbread, wrap it in with a tiger's mouth, and close it tightly. Wrap everything, close the mouth down, cover with plastic wrap, and let stand for 15 minutes.
7. Take a dough, close it down, and roll it into a beef tongue shape.
8. Roll up, cover with plastic wrap and let for 15 minutes.
9. For the second time, roll the dough into a beef tongue shape. The thinner and longer the roll, the more turns and the more layers, but be careful not to break the dough. Cover it with plastic wrap and let it stand for 15 minutes. The other dough rolls are operated in the same way.
10. Take a dough ring and press it with the middle of your thumb. Flatten into a round cake and roll into a round dough.
11. Wrap the red bean filling like a bun, squeeze it tightly, and close it downward.
12. Use a rolling pin to roll into a round cake and decorate with food coloring. Put it into the oven and bake for 30 minutes.
Tips:1. The homemade red bean paste has no additives, so eat it as soon as possible. For the filling, please refer to my recipe [Homemade Red Bean Paste].
2. Pay attention when closing the mouth. The dough is oily, so the viscosity is poor, so you must pinch it tightly.
3. After each roll, be sure to stand for 15 minutes to restore the elasticity of the dough, otherwise the dough will be too hard and the skin will break easily.
4. Don't pack too much stuffing, just pack by gram.
