Oil skin: 200 grams of ordinary flour, 60 grams of olive oil, 20 grams of fine sugar, 100 grams of water, oil skin production: mix all the materials of the oil skin and knead it into a smooth dough and cover it with plastic wrap for more than 30 minutes;
Crisp: 150 grams of ordinary flour, 75 grams of olive oil. Puff pastry production: Mix flour and olive oil, hand evenly and then into a pastry dough, simmer for more than 30 minutes;
Filling: red bean paste 200g, salad oil 20g, coconut 40g, cooked cake powder 80g, milk 20g, sugar 30g.rInner stuffing:ra. Put the glutinous rice flour in a bowl and put it in a steamer for 8 minutes to serve as a cake powder.rb, red bean paste, coconut, salad oil, milk, evenly mixed, add the sieved cooked cake powder and mix evenly
The awake oil was divided into 28 portions (13 g each), and the pastry was divided into 28 portions, 8 g each.
Wrap the pastry with oily skin to make a round dough, and place it close to the mouth;rThe dough is opened into an oval shape, rolled up and rolled up, and covered with plastic wrap for 15 minutes;
Repeat step 5, open the group into an oval shape, roll it over and roll it up, cover it with plastic wrap for 15 minutes;rRoll the kneaded dough into a round shape and put in the filling
Close the direction of the mouth, gently press the flat into a round cake, use the knife to draw three lines on the surface, and brush the egg liquid;rrThe oven is preheated to 170 degrees, and the middle layer is fired up and down for 25 minutes.