1. The oil leather material is ready.
2. Put it in the bread machine, mix the dough for 45 minutes, and add a 25-minute program.
3. Divide the cloud leg into 13 portions, each 30g, round, put in the refrigerator to shape.
4. Mix the pastry ingredients evenly and divide them into 13 portions, 15 grams each. Cover with plastic wrap and store in the refrigerator.
5. Take out the combined oily skin dough, divide into 13 portions, 21 grams each, and knead into small balls.
6. Take a shortbread dough, roll it out, and pack it into a shortbread dough. Closed, rounded.
7. Cover the kneaded dough with plastic wrap and relax for 10 minutes.
8. Take a loose piece of dough, close it up, and roll it out into a tongue shape.
9. Roll up from top to bottom.
10. Cover with plastic wrap and relax for 10 minutes.
11. Take the loose dough, close it up, and roll it out into a strip.
12. Rolled into rolls from top to bottom. Relax for 10 minutes.
13. Take the loose dough, press the concave in the middle, and fold the two sides toward the middle.
14. Flatten the dough and roll it out with the smooth side down. Pack a cloud leg.
15. Flatten the dough and roll it out with the smooth side down. Pack a cloud leg.
16. Closed, rounded.
17. Add water with red yeast rice powder, mix thoroughly, and use chopsticks to point out the patterns.
18. Put it in the preheated oven 170-180 degrees for 30 minutes.
19. Appreciation of the finished product.
20. Appreciation of the finished product.
21. Appreciation of the finished product.
22. Appreciation of the finished product.
Tips:1. When making shortbread, be careful not to melt the lard, and keep it in the refrigerator on hot days.
2. The oily skin must be out of the film, otherwise the oily noodles will leak the oily pastry.
3. Each relaxation time must be used up. In a hurry.
