Mix the water and oil materials, knead the smooth dough, and cover the plastic wrap for 20 minutes.
Mix the pastry material, knead the dough, cover the plastic wrap and let stand for 10 minutes.
Knead the still watery oil dough into strips and cut into 16 equal parts.
Cut the pastry dough into 16 equal parts
Take a piece of water and oil skin and flatten it into a round shape, wrap a piece of oily noodles, and tighten the mouth.
Use a rolling pin to grow into an oval shape, roll it from one end, press it flat, then open it, then roll it up again.
Roll all the oily skin and oily noodles and continue to cover with plastic wrap.
Take out one, put the two ends inward and flatten them into a round piece, and wrap the side with the cuffs up into the filling.
Tighten the mouth and close the mouth
Gently flatten the dough with the palm of your hand, then use a rolling pin to slightly open the dough, about 1 cm thick.
Use scissors to cut 9 to 10 holes around the round cake. It should be 2 cm away from the center of the round cake. The distance between each flap is about 1 cm.
Twist each piece by 60 degrees so that the filling surface is exposed upwards
Brush the egg in the middle and sprinkle with a little sesame; or mix the red yeast powder with a little water to make a thin paste, and use a chopstick to lick a red dot in the middle.
Preheat oven 200 degrees, middle layer, 15 minutes
Red bean filling practice: 1. Red beans pick up the impurities, soak them in water for one night until the beans rise. 2, pour the water of the bean, put the red bean in the bubble into the pot, add the right amount of water, not a red bean can be a cent. After the fire is boiled, turn to medium heat and cook until the beans are soft and rotten. 3, add the right amount of white sugar and stir into a mud-like red bean paste. I prefer to eat grainy, so I just made a little stirring.