Sweat

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We'll mix the oil

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Scratch it slowly

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And then it'll be a little quiet, and it'll be smoother and smoother

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Combination of sodium material evenly

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It's almost ready in a granular form. Don't worry, it'll be ready soon

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All of you. 20 minutes. Start paping. Feeds

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If you don't put butter in the pot, heat it up in the soy sauce, then you're gonna make it up until you don't stick the shovel and the pot

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It's divided into 16 pieces, about 15 grams each

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The oily souffle is divided into eight pieces, covered with a skin-covered film for 10 minutes

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Take a oil skin and point to the ring

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Put a souffle on it

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Like a bagel, the thumb and the index finger

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Like this, and then shut up

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There's a little tip in the closing

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Push

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Keep it down

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Wrap it up. Cover it up. Ten minutes

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取一个团团，轻轻Push，不要用力压的太扁，到时候酥的顶部会有很大部分的白色油皮

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Up and down on the scepter. Be gentle

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You don't have to be too thin, or you'll be able to affect the layers

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Scroll from top to bottom

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Like this

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Scroll in

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Take a roll

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Light pressure. Don't be too flat

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It's still up, down, up, down, up, down, up, down, up, up, down, down, up, down, up, up, down, down, down, up, down, down, down, up, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down, down

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All right

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And from top to bottom

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Get a little roll

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Scroll in，松弛10分钟，不要松弛太长时间，这样的话油酥各油皮太容易黏连在一起，烤的时候很难出来层次

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Take a soft little roll, take a sharp knife, cut it out of the middle, make sure it's clear and clean. Ha ha

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It's an elliptical

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Full hands, round shape

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Push。不需要太用力

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Just use the scepter to go outside. Try not to touch the inside

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Like this

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It's good. The middle circle is intact

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Turn over the back of the skin. It's purple sauce

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Put a red bean sap on the back

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Pack it up. Don't push your left hand to the front layer

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Take your time

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There's another tip

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Push它

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Keep it down，整整型

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It'll take 25 to 30 minutes if the oven takes less than 18 minutes

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With the sound of the disease, the layers become more visible, until the upper layer stops hardening, and the upper layer goes down to the fire, and if the fire continues, the top of the sooth will be yellow

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Out of the oven. Ha ha。

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That's when I had a heart attack the other day

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Pack 'em up. Send 'em out

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Close-up. Hey. Emma, it's exhausting to write a recipe

I don't think it really matters if you knead the dough until it stretches into a semi-transparent film or anything like that. Just knead a little, let it rest, then knead and rest again. Do this a few times until it becomes a smooth dough, and that's enough. That might be an amateur's way of thinking, but anyway, I've never had bubbles or broken skins in the results. Keep it covered with plastic wrap the entire time; the oil skin is quite fragile and dries out with just a bit of air. I used Wang Zhihe brand red bean paste. My friend joked that hearing "Wang Zhihe" makes them think the paste will taste like fermented bean curd, haha. But it's actually quite good, better than what's usually on the market. I marked that 260g of red bean paste is needed. Since the bean paste has high water content, it needs to be stir-fried to hold its shape, and some evaporates during the process, leaving you with a little over 240g. Making flaky pastries just requires a lot of resting time, so don't find it troublesome; your efforts will be rewarded. XOXO.