2, practice:
(1) the water oil noodles, shortening noodles, each adjusted to wake up 20 minutes. Water oil noodles: 500 grams of flour, 50 grams of sugar, 100-150 grams of salad oil, 200 grams of water, red powder. Breaded noodles: 400g flour, 200g salad oil.
(2) divided into equal parts: 30 grams of water and oil noodles, 15 grams of shortening dough, rolled into a ball; take a water and oil dough, pressed into a round crust, turned over, put a shortening dough in the center of the package. Take a portion of the dough and press it into a round shape, turn it over and put a shortbread dough in the center.
(3) Roll out the dough into a long strip and roll it up into a long roll. Roll out all the ingredients in the same way as above, and let it rise for 15 minutes, all rolled up and facing upwards.
(4) Place the rolls vertically, flatten them out, and roll them out again into a long strip. Let it rise again for 20 minutes.
(5) Take a piece of dough and leave it in the center, don't cut it, cutting hard will easily mess up the pastry layer.
(6) Stand up, cut side down, flatten, and roll out into a circle with a thick center and thin sides.
(7) Covered with 20 grams of bean paste filling, upward a little, pinching the edge of the upward, the layers will come out, this is very important. This is very important. Pinch the mouth tightly, and then turn the mouth downward, roll it out, and make it into a biscuit.
(8) Place all the parcels in a baking dish and preheat the oven to 180 degrees Celsius, top and bottom heat, medium, 20 minutes.