Oil skin:

200 grams of low flour (don't worry, it doesn't matter without low flour, this snack can also use ordinary flour), 40 grams of white sugar (the amount of white sugar is flexible and can be added or subtracted according to your own needs), about 0/00 gram of water/kloc, and 40 grams of butter (neither lard nor salad oil, of course, the latter two can also be made, and the butter tastes excellent).

Crispy:

Low flour 120g, salad oil about 60g (based on dough, crisp and delicious without lard, not inferior).

Stuffing:

500g of red beans (it needs to be soaked all night, so it should be soaked in advance before cooking. Red beans can also be replaced with mung beans to make mung bean cakes, which have the effect of clearing heat and removing fire) and appropriate amount of sugar (some osmanthus flowers or honey can also be added).

Exercise:

1. Sieve the flour, mix the two kinds of flour separately, and let it stand and relax for about half an hour.

2. Let's use the relaxation time of dough to deal with red bean stuffing. Put the red beans soaked overnight in advance into the pot, add appropriate amount of water, cook the beans on the fire, and cook the red beans until they are crispy. You can turn off the fire when there is no soup. Red beans are well cooked because they have been soaked all night. It won't take long for them to crack after cooking, and the effect we need will be achieved. Add some sugar to the cooked red beans, stir and crush them with a spoon, don't mash them all, and keep some beans, which is the best taste. In this way, the red bean stuffing is ready.

3, the following is the practice of oil-wrapped crisp, that is, red bean cake skin. Rub the woken oil skin and pastry into long strips and divide them into 10 segments.

4. Take a piece of oil skin, roll it flat, wrap it with pastry, and seal it tightly to avoid pastry leakage. After this step, wake up for 3-5 minutes.

5. flatten the dough with the palm of your hand, then roll it into strips with a rolling pin and roll it up. After this step, wake up for 3-5 minutes.

6. flatten it with your palm, roll it into long strips, roll it up again, and wake up for 3-5 minutes. Then roll this waking little dough into a round dough.

7. finally, wrap the red bean stuffing and make it into the shape of a small cake.

8. Brush the egg yolk water twice on the surface of the cake, put it in an oven preheated to 200 degrees, and bake for about 20-30 minutes until the surface is golden yellow.