Red bean crisp(hong dou su )

Red bean crisp

Introduction:

Production steps:

Step 1: knead the dough and pastry into 6 portions

Step 2: roll out the oil

Step 3: put the pastry on

Step 4: close the mouth slowly, don't be too hasty, there will be some cracks in the oil skin

Step 5: continue to close the mouth. Some of them are like wrapping cakes. That's how my family closes the mouth of the cakes during the Chinese New Year

Step 6: after closing, roll it into an oval shape, roll it up, cover it with plastic film on the top of the joint, and then flatten it and roll it up after 20 minutes. This time, close it down, and then wake up for another 20 minutes

Step 7: take one and cut it in half from the middle, roll it round with the incision upward, then wrap it in the bean paste stuffing, close it slowly, close it down, and wake up for another 20 minutes.

Step 8: wrap all 12 pieces in this way, preheat 190 ° in the oven and bake for 15 minutes

Step 9: the color is not very beautiful, just a little yellow, but it's delicious. It's not a layer of crispy, it's all crispy, and a bite is all dregs

Materials required:

Low powder: 120g

Lard: 50g

Sugar: 20g

Water: moderate

Red bean paste filling: right amount

Note: the thin stuffing is delicious, but I made it a little thick.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Hong Dou Su