Red Bean Shortcake

Crust material:

100g of gluten flour, 35g of lard, 40g of boiling water, 20g of sugar.

Crusting material:

Low gluten flour 70g, lard 30g. Other ingredients:50g honey beans, one egg, white sesame seeds.

Methods:

Stir the flour, sugar and lard in the ingredients of the shortening, then pour in the boiling water and mix well, then synthesize the smooth dough with your hands, cover with plastic wrap and set aside.

Mix the shortening ingredients together, knead into a smooth dough covered with plastic wrap and set aside.

3. Divide the dough and shortening into 6 equal portions, roll them out, and cover with plastic wrap to prevent them from drying out.

4. Take one oil skin material, slightly flattened, into the shortening with a tiger's mouth tightly closed, in turn, will be 6 good.

5. Take a good dough, flatten it and use the dough stick to form a tongue, roll it up from the top to the bottom, and then do all of them in turn.

6. Roll the dough for the second time, again take a dough, flatten it and again from the center to the ends in the shape of a tongue, roll it up.

7. Take a good dough, flatten it from both sides to the center and then use a dough stick to form a round piece with a thick center and thin surroundings.

8. Put in the good honey beans, use the tiger's mouth to tighten the closure, and then press it to form a cake.

9. Put them on a parchment paper-lined baking sheet, brush the surface with a layer of egg wash, cut 3 times with a fruit knife, and sprinkle with white sesame seeds.

10. Preheat the oven 10 minutes in advance and bake at 180 degrees for 25 minutes.