Oil skin material:

Medium gluten flour150g

50 grams of lard

65 grams of water

Salt 1 g

Sugar powder 15g

Crispy material

Low-gluten flour 1 10g

Lard 55g

filling material

420 grams of bean paste stuffing

Crispy crust (red bean stuffing) method until the dregs fall off.

Make cakes first, weigh the cake ingredients, stir them evenly, and wrap them with plastic wrap.

Then sit on the oil skin. Weigh the ingredients of oil skin and mix them evenly, then transfer them to the operating table, knead them for 2-3 minutes until the dough is smooth, and then wrap them with plastic wrap.

After marking, put the pastry and oil skin in the refrigerator for 30 minutes.

Take the bean paste stuffing and weigh it into 30g small dose for later use.

After half an hour, divide the cake into 12g/ block, round it, and cover it with plastic wrap for later use; Divide the oil skin into small doses of 18g/ tablet, rub it round and cover it with plastic wrap for later use. Then flatten the oil skin, wrap the pastry in the oil skin like jiaozi, knead it, and cover the wrapped meatballs with plastic wrap.

Crush the finished pastry balls with the mouth facing upwards with the palm of your hand, then gently roll the dough into an oval cake shape with a rolling pin, and then roll it as tightly as possible from top to bottom. It's all done. Cover with plastic wrap and refrigerate for 30 minutes.

As shown in the figure

After half an hour, roll the dough with the mouth up, as shown in the figure, then flatten it, roll it into a pie shape, and then roll it up from top to bottom. Cover with plastic wrap and refrigerate for 30 minutes.

After half an hour, take out the dough roll, roll it up, flatten it, roll it into the size of the bean paste ball, roll it out, then shape it into the shape of the ball, roll it down and put it on a baking tray with baking paper, and then gently press it into the shape of a cake.

Bags? Bags?