Ingredients

Recipe (Makes 10):

A: Crust

Low-gluten flour 110g

Cellulose 5g

Water 45g

Lard 40g

B: Shortcrust

Low-glenin powder 75g

Lard 30g

Some taro flavor

C: Filling

Taro bean paste 300g

Methods

1: Mix the ingredients in the oil crust until it becomes 6-7% gluten, divide into 5 equal portions, and let it rest for 30 minutes.

2: Stir together the ingredients in the shortening until well blended and almost as soft as the crust, then divide into 5 equal portions.

3. Wrap the shortening around the crust and roll it out into a long shape.

4: Fold 3 layers twice, roll out again and relax for 10 minutes.

5: Cut in the center and roll out to a round shape.

6: Place the patterned side on the outside, divide the filling into 10 equal portions, and roll it into a circle.

7, interface down, placed in a baking dish, upper heat 70 ℃, lower heat 190 ℃ baking about 15 minutes, the surface is slightly colored and then turned to bake for about 10 minutes.