How to make bean paste cakes

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  1. Prepare flour for later use

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  2.Add lard and sugar



3.Add water

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  4.Stir evenly and knead into a smooth water-oil dough and set aside

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  5.Another Take an empty basin and put in flour and lard

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  6. Knead into pastry dough and set aside

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  7. Divide the water-oil dough into ten equal portions and set aside

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  8. Divide the pastry dough equally into ten portions and set aside

• 9.Take a piece of water-oil dough and wrap it in the pastry dough

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  10.Place it with the seam facing down, wrap ten of them one after another, cover with plastic wrap and let it sit for 15 minutes

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  11.Take out the first packaged dough and roll it into a beef tongue shape, not too thin

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  12.Roll it up in one direction, do the rest in sequence, leave it for 15 minutes, and repeat step 11.12 again

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  13. Divide the red bean paste and mung bean paste into 35g portions at a time and set aside for later use

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  14. Take the placed dough, press it from the middle, and flatten both sides upward

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  15. Roll into dough , wrap with bean paste filling

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  16.After reunion, place the mouth downwards

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  17. Line a baking sheet with oiled paper, place the wrapped shortbread embryo into the baking sheet, and press it flat

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  18. Preheat the oven to 170°C and bake for 20 minutes.Turn after ten minutes and bake both sides.Color is enough

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  19.This is a baked shortbread