• Categories:Gourmet recipes
• Time of issue:2020-11-19

(Summary description)1. First prepare the ingredients you need.2. Put all the ingredients of the oil skin into the mixing bucket of the Beko chef machine. 3. Low speed and clumping. 4. Turn to medium and high speed to knead into a smooth dough. 5. Cover with plastic wrap and relax for half an hour. 6. Then mix the ingredients for the shortbread. 7. Knead well and set aside. 8. Divide the loose oily skin and shortbread into 30 parts. 9. Roll out the oily skin into the shortbread, close the mouth and squeeze it tightly. 10. Cover with plastic wrap and relax for 15 minutes. 11. Then take a dough and roll it into a beef tongue shape. 12. Roll up from top to bottom, cover with plastic wrap and relax for 15 minutes. 13. Roll the loose dough into a beef tongue shape again. 14. Roll up the plastic wrap from top to bottom and continue to relax for 15 minutes. 15. At this time, divide the bean paste filling into 30 rounds. 16. Then take a loose dough, press the index finger in the middle, pinch both ends to the middle and press flat. 17. Roll into a round shape and pack into the bean paste filling. 18. Close the mouth with a tiger's mouth and round it. 19. Then squash. 20. Add a little water to the red velvet pigment, mix thoroughly, and cover the surface of the crust with mooncake seal dipped in food pigment. 21. Preheat the oven to 175 degrees, and bake for about 28 minutes on the upper and lower fire. 22. After taking it out, place it on the air-drying net and let it cool thoroughly and seal it for storage.