1. Water skin method: pour all-purpose flour into the mixer
2. Pour the sugar
3. Add water
4. Add lard
5. Stir in fast gear until smooth
6. Let stand and relax for 20 minutes
7. Shortbread practice: pour all-purpose flour
8. Add purple potato flour or taro oil
9. Rub lard until no particles
10. Mix powder and oil to form shortbread, set aside and set aside
11. Egg yolk sprayed with wine
12. Bake up and down 180 until oily
13.
Egg yolks are wrapped in red bean paste
14. Wrap the buffalo into the shortbread, squeeze the sides tightly
15. Roll out into a rectangle with a width of 20cm
16. Fold it in half
17. Roll out the bar
18. Roll out the beginning and then roll it up
19. Roll up with a rolling pin
20. Roll out into several sections
21. Roll up the other end
22. Roll out one section and put away another section
23. Spray with water and roll up
24. Cut into 0.5 slices
25. Roll out from the middle
26. Pack the stuffing to tighten the mouth
27. Bake up and down 180 minutes for 17 minutes
28. Baked
29. Loading
