1.
Wash 250 grams of white kidney beans, soak in water for 8 hours or more, until the skin can be easily peeled off; peel off the skin;
Add appropriate amount of water to boil, pour out the water, and re-add boiled water and cook until the beans are rotten (pour out the water to remove the beany)
After the beans are boiled, remove excess water and put them in a cooking machine when they are warm and puree them
2. Take a non-stick pan, put the bean paste into the pan, add 30 grams of sugar, fry until saccharification, add maltose, continue to stir fry evenly add corn oil, continue to fry until the fat is completely absorbed by the filling
3.
Stir-fry until it is not sticky and stop the fire. After cooling, take 320 grams of red bean paste (the rest can be used in the refrigerator for other snacks)
Add 140 g pork floss and mix well and serve as golden shredded pork floss filling
4. The oily skin material and the oily pastry material are combined into a slightly softer dough, respectively, and divided into 20 parts, respectively, and rounded, then take a oily skin dough and press it flat, and put a pastry dough in the middle
5. Wrap it up and squeeze the mouth to form a round dough. Roll the wrapped dough into an oval shape and roll it up with a rolling pin.
6. Make all dough rolls in turn, cover with plastic wrap and relax for 15 minutes, take a dough roll and roll it into an oval shape and roll it into a roll
7. The rolled noodle roll is covered with plastic wrap and loosened for 15 minutes. Pick up a small noodle roll. Fold the two sides to the middle and lay it flat. Press it with your hand to roll into a round flaky minced pork filling and divide it into 20 portions.
8. Wrap the minced pork filling, pinch the mouth tightly, place it with the mouth down, and then press it into an oblate shape
9. Dip the red imported food coloring with chopsticks, click on each cake and put it into the preheated 180 degree oven, middle layer, upper and lower fire, bake for 30 minutes
