Material: (20 quantities)
Oil skin: Mix the A material, knead it into a smooth dough, and let it stand for 20 minutes.
Crisp: Mix the flour into the corn oil
Divide the oil skin and the dough into 20 equal parts, take a piece of oil and wrap it into a piece of oil, and roll it twice (for the method of rolling, refer to the figure below), and fold the skin into a round shape.
The outer skin is wrapped in red bean paste, sealed, flattened, and the edge of the cake is cut into 12 mouths with scissors, and the mouth is twisted to form a flower-like shape.
Preheat the oven, 180 degrees, fire up and down, roast for about 20 minutes