Cooking Steps

1. 

   Step1:Melt butter at room temperature. Add low gluten flour.

2. 

   Step2:And dough.

3. 

   Step3:The dough is made by kneading the tarpaulin and pastry respectively. Cover with the plastic wrap and relax for 30 minutes.

4. 

   Step4:Ready to divide.

5. 

   Step5:The pasta dough and pastry dough are divided into 8 equal parts respectively. They are kneaded into small round dough.

6. 

   Step6:Roll the tare into a circle and put in the pastry.

7. 

   Step7:Wrap the dumplings like that.

8. 

   Step8:Shut up.

9. 

   Step9:Close down. Press flat.

10. 

    Step10:Roll long with a rolling pin.

11. 

    Step11:Roll up.

12. 

    Step12:Cover with plastic wrap. Relax for another 20 minutes.

13. 

    Step13:Flatten the loose skin.

14. 

    Step14:Use a rolling pin to roll it long.

15. 

    Step15:Roll up again. Relax for another 20 minutes.

16. 

    Step16:Red bean paste is used for filling.

17. 

    Step17:Mix the eggs well. Use the egg mixture for later use.

18. 

    Step18:Fold the loose face in half and face down. Press flat.

19. 

    Step19:Press the flat rolling pin and roll it into a round skin with a slight thickness in the middle and a slight thickness around.

20. 

    Step20:Red bean paste filling in the middle.

21. 

    Step21:Shut up like a bun.

22. 

    Step22:Press the seal down slightly to form a small round cake.

23. 

    Step23:Put it in the oven.

24. 

    Step24:Brush the egg mixture evenly. Sprinkle with black sesame. 180 degrees 30 minutes.

25. 

    Step25:Crisp red bean cake

26. 

    Step26:Yummy