How to make red bean shortbread (oven version)

A healthy diet can make us healthier and keep us away from various diseases. In order to say goodbye to edema, let’s learn to make red bean crispy cakes (oven version). The method of making red bean crispy cakes (oven version) is very simple. Soak the ingredients in water for half an hour, add red dates, red rice, etc. and boil water. Remember that the ingredients must be fresh, otherwise it will affect the taste.

1. Knead the ingredients of the water-oil dough into dough. Make sure the butter is softened! Then wrap in plastic wrap and let rest for 30 minutes. Knead the pastry ingredients into dough

2. Knead the pastry and red bean filling into 16 small balls of similar size.

3. Knead the water-oil dough into 16 small balls and cover them with plastic wrap to prevent moisture loss.

4. Apply a layer of vegetable oil on the cutting board to prevent the dough from sticking to the cutting board. Take a piece of water-oil dough, flatten it and wrap it around a piece of oil pastry, with the opening facing downward.

5. Press the water-oil dough that wraps the pastry into an oval shape.

6. Then roll it up and set it aside, cover it with plastic wrap, and repeat the above steps.

7. Finally, wrap 16 small rolls

8. Take one out and stand it upright and press it down with your palm.

9. Roll the dough into a thick middle and thin sides and then wrap it with red bean paste.

10. After wrapping, flatten and shape, and then repeat the above steps

11. Place 16 shaped dough cakes on a baking tray lined with baking paper and use a toothpick to poke a few small holes to prevent the dough cakes from breaking.

12. Put it in the preheated oven and bake it at 170 degrees in the middle layer for about 25 minutes.

13. After baking for about 12 minutes, pause and turn over.

14. Continue baking. After 25 minutes, the fragrant red bean crisps are ready. They are crispy on the outside and crispy on the inside.

After the red bean pastry (oven version) is made, it must be eaten while hot, because it will affect the taste and texture if it gets cold. I would like to remind everyone to make this dish more often in winter to add more delicious things to your dining table.