Cooking Steps

1. 

   Step1:I like red bean filling. I like crispy, too. 1. Stuffing - soak red beans overnight. Add water to cook in the morning. Add 100g sugar and press into mud.

2. 

   Step2:Pressed red bean stuffing.

3. 

   Step3:2. Pastry - a water and oil skin - 150g of common flour, 60g of water, one tablespoon of lard and one tablespoon of sugar. Use chopsticks to make a smooth dough and cover with wet cloth for a while. B pastry - 120g ordinary flour. 2 tbsp lard. It's better to use chopsticks to live well, and then use hands to knead it into a ball. Allow AB fabric to stand for 15 minutes.

4. 

   Step4:3. A, B dough and red bean filling are divided into 12 equal parts. Take a piece of a dough and roll it into a round skin. Wrap it into the closing mouth of B dough. Press it flat and roll it into an oval piece. Roll it up and down into a roll; press it flat and roll it into an oval piece (or tongue shape). Roll it up and down into a roll. Cover with a damp cloth and let stand for 15 minutes.

5. 

   Step5:4. Press the dough flat. Fold both ends in half to form a circle. Press the dough flat and roll it into a circle. Wrap it into the filling and close it down. After shaping, cut the surface, brush the egg liquid and stick sesame seeds.

6. 

   Step6:5. Heat up and down the middle layer of the oven for 230 degrees. Bake for 20 minutes. (note - my oven is old. It's not very airtight. The temperature inside should not reach 230 degrees. Please beat 200 degrees first. Then adjust the extension and shortening of baking time properly. In a word, we need to do hole trimming according to our own situation.

7. 

   Step7:6. Drum up the surrounding area. Color it.

8. 

   Step8:I'll have one when it's hot. It's fragrant and crisp.