200 grams of low flour (don't worry, it doesn't matter if there is no low flour, this snack can be made with ordinary flour), 40 grams of white sugar (the amount of white sugar is very flexible, you can add or subtract it according to your own needs), about 0/00 grams of water/kloc, and 40 grams of butter (it's neither lard nor salad oil, of course, the latter two can also be made, and butter tastes excellent).

Crispy:

Low flour120g, salad oil about 60g (subject to dough, not as crispy and delicious as lard, not inferior).

Stuffing:

500g of red beans (it needs to be soaked for one night, so it should be soaked in advance before cooking. Red beans can also be replaced with mung beans to make mung bean cakes with heat-clearing and fire-removing effects) and appropriate amount of sugar (some osmanthus flowers or honey can also be added).

Practice:

1, sift the flour, mix the two kinds of flour respectively, and set aside to relax for about half an hour;

2. Let's take advantage of the slack time of the dough to deal with the red bean stuffing. Put the red beans soaked for one night in advance into the pot, add appropriate amount of water, cook the beans on fire, and cook the red beans until they are crisp and rotten. When there is no soup, you can turn off the fire. Red beans are cooked very well because they have been soaked for one night. It won't take long for them to crack after cooking, and the effect we need is achieved. Add a proper amount of sugar to the cooked red beans, stir and crush them with a spoon, don't mash them all, and keep some beans, so that they taste the best. In this way, the red bean stuffing is ready;

3, the following is the practice of making oil bag crispy, that is, red bean cake skin. Rub the woken oil skin and pastry into long strips and divide them into 10 segments;

4. Take a piece of oil skin, roll it flat, wrap it in pastry, and seal it tightly to avoid pastry leakage. Wake up for 3-5 minutes after this step is done;

5. flatten the dough with the palm of your hand, then roll it into strips with a rolling pin, and then roll it up. Wake up for 3-5 minutes after this step is done;

6. Flatten it with your palm, roll it into long strips, roll it up again, and wake up for 3-5 minutes. Then roll this waking little dough into a round dough;

7. Finally, wrap the red bean stuffing and make it into the shape of a small cake;

8. Brush the egg yolk water twice on the surface of the cake, put it in an oven preheated to 200 degrees, and bake for about 20-30 minutes until the surface is golden yellow.