Water-oil skin

25 grams of sugar

Medium gluten flour 1 15g

Lard 40 grams

Clear water 45 ml

Crispy low-gluten flour 90g.

Lard 45g

Monascus powder 3g

Appropriate amount of bean paste stuffing

1

Weigh the water-oil pastry materials respectively and put them into the pot.

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2

Knead into smooth dough, cover with plastic wrap and relax for 20 minutes.

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three

The dough was weighed and divided into 6 equal parts.

four

Squeeze the dough with water skin.

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five

Wrap the pastry in the tiger's mouth.

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six

Close and clamp

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seven

Cover with plastic wrap and relax 15 minutes.

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eight

Take a dough, flatten it and roll it into strips.

nine

Roll up from top to bottom

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10

Roll it all up, cover it with plastic wrap and relax 15 minutes.

1 1

Roll one side flat.

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12

Roll it into strips again.

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13

Roll up from top to bottom

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14

Roll it all up, cover it with plastic wrap and relax 15 minutes.

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15

Take a roll and cut it in half.

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16

Flatten and roll up, with the cut up.

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17

Turn over and put in homemade bean paste stuffing (stuffing 30g).

18

Seal the circle with the tiger's mouth.

19

Pinch and close

20

Put it in a baking tray, mouth down.

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2 1

Put it in the oven190 for 25 minutes.

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22

Take it out, cool it, and bag it for preservation.

skill

65438+