materials?

medium flour (oil skin) 1g

white sugar (oil skin) 15g

water (oil skin) 45g

corn oil (oil skin) 3g

low flour (oil cake) 8g

corn oil (oil cake) 35g

red beans.

Mix all the oil skin materials evenly, knead until the dough is smooth, cover with plastic wrap and relax for 2 minutes.

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Mix all the pastry materials evenly, divide them into 12 equal parts, and then round them for use.

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After the oil skin is relaxed, divide it into 12 equal parts.

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Take a piece of oil skin and roll it into a circle, put the pastry in the oil skin, wrap it with the mouth facing up, roll it into long strips with a rolling pin, cover it with plastic wrap, then spread it on the plastic wrap with a wet towel and relax for 15 minutes.

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Roll out the loosened dough again, roll it up, cover it with plastic wrap, then spread a wet towel and relax for 15 minutes.

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Take a portion of dough, press it with your fingers, push both ends to the middle, roll it into a round dough with a rolling pin, wrap a 15g portion of bean paste, pinch it tightly, make it into a round shape, and put it on a baking tray face down.

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Brush the surface with egg yolk liquid, sprinkle sesame seeds, preheat the oven, 18 degrees, middle layer, fire up and down for 35 minutes. If you want the skin to be crisper, leave it for 1 minutes after baking, or take it out of the oven at 15 degrees for 1 minutes after baking.

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Tips

1. Preparation of bean paste stuffing: Wash red beans, pour them into an electric cooker, add crystal sugar and water, the water level is 6 cm higher than that of red beans, cook porridge slowly, cook it, then put it into a non-stick pan, pour corn oil and cooked red beans, stir fry and drain.

2. I cooked the red bean paste one day in advance, rubbed it into a round shape of 15g, and put it in the refrigerator until it is hard. I took it out in advance when I cooked it. I can also make more red bean paste and put it in the refrigerator.