Main ingredient: 125g of water, 50g of sugar, 50g of horsemeat fish, bean paste;

1. Mix all the ingredients of the oil skin, kneaded into a smooth dough, covered with plastic wrap for half an hour of relaxation;

2. Waiting for the time of relaxation, all the ingredients of the shortcrust pastry, with a spatula or hand mixing to prevent the dough from gluten, it is best to use your hands to knead the dough, covered in plastic wrap to prevent moisture loss and dry crust;

3. The left hand can be used to hold down the shortcrust, the right hand tiger's mouth slowly push the oil skin upward, to all wrapped up the shortcrust. Pinch the seal, the seal upward placed, covered with plastic wrap;

6. wrapped the dough, with a rolling pin rolled into a square-shaped strip, rolling, the technique a little attention, first flatten the dough, and then from the middle of the upward, downward rolled out;

7. gently rolled up by hand rolled up the rolled out dough, rolled into a small cylinder, and then rolled up, covered with plastic wrap relaxation of 10-15 minutes;

8. Gently roll up the rolled out dough with your hands, roll it into a small cylinder, in turn all rolled up, cover with plastic wrap and relax for 10-15 minutes;

9. Flatten the dough of the last loosened oil skin, flatten it out, wrap it in the red bean paste, tighten it and roll it into a round shape of dough, this is the shape of the front of the various types of shortcrust pastry;

10. Take the wrapped up dough with good filling and roll it into a circle, use a knife to roll it along the side of the dough. Rolled into a round, with a knife along the edge to cut off one side of the edge,

11. And then cut a knife, twisted into a swan head shape, take a little bit of red bean paste for the eyes; preheat the oven to 200 degrees Celsius in advance, shaping the fancy shortbread rows into a greased baking tray, brush with egg wash, into the oven in the middle of the baking can be 20 minutes.