Shuxiang crisp dumplings with bean paste

People are involuntarily in the Jianghu, and frequent business interactions are unavoidable. At this time, I often book banquets at Sichuan restaurants. On the one hand, it is more affordable and inexpensive. On the other hand, I also like this bite very much. It tastes spicy, fresh and delicious, and it is enjoyable, haha! Otherwise, there will be a faint expression in his mouth and no interest!
"Exquisite snacks" are indispensable at banquets. I once ate a snack at a famous Sichuan restaurant in Beijing. It is crispy and fragrant and delicious. It is very delicious. As for whether it is authentic Sichuan snack, it doesn't matter. The key is that it is delicious. I asked the waiter, but the waiter didn't know. She said that it was made by an old chef from Sichuan here.
Because I can see more places I go and cook often, as long as it is not the top difficult thing to make, as long as I have eaten and seen it, I can most of them go home and copy it like a cat and tiger, haha! Make this "Shuxiang Bean Mashed Crispy Dumplings" today. As for whether Sichuan has it or not, I don't know. Anyway, I stole it from my master in Sichuan. I went home and thought about it blindly. As the saying goes, is it all the same? Let's just do it, hehe! The specific practices are as follows;

Recipe Recommendations

flour 220 grams
butter 30 grams
qingshui 110ml
red bean paste appropriate amount

sweetening
baking
three-quarters of an hour
simple

Steps for Shuxiang crisp dumplings with bean paste

Make crispy dough; pour the flour into the dough basin, add butter and knead evenly.

Make water-skinned dough; add appropriate amount of butter to the flour and grasp well with your hands, then use water to synthesize the dough.

After making the dough, relax for 30 minutes, then roll the dough into a thick dough and wrap the dough with the dough.

After finishing the crispy bread, roll it into a rectangle with a rolling pin, with a thickness of 0.8 cm.

Then fold the dough left and right, and roll it out again.

Roll it into a thin sheet of 0.3 cm, roll it up with your palm from top to bottom, and the tighter the roll, the better.

After rolling, rub it by hand into round strips of suitable thickness, and then use a knife to evenly cut into dough.

Take one side of the dough and press it flat, then wrap in the filling.

Make the bun in a shape similar to a dumpling, and then pinch the edge of the dumpling with your fingers to make lace.

Set the oven temperature to 200 degrees, preheat for 5 minutes, send the small points into the oven, use up and down heat at 200 degrees, and bake for 15-18 minutes before taking out.

Dry the tray a little before serving.