this makes 16
水油皮：
中筋面粉：200克 1+1/3杯
糖：30克 2 大勺
水 95克 1/3杯+1大勺
油 45克 1/4杯
油酥：
中筋面粉：110克 2/3杯+1大勺
油：45克 1/4杯
用料
| dough layer | |
| sugar (30 g) | 2.5 tbsp |
| water (95 g) | 6.42 tbsp |
| flour (200 g) | 1.5 cup + 8 tsp |
| oil (45 g) | 3.2 tbsp |
| fat layer | |
| flour (110 g) | 3/4 cup + 8 tsp |
| veggie oil (45 g) | 3.2 tbsp |
Chinese pastry with mung/red bean的做法
------ dough layer -------
dissolve sugar in water
pour veggie oil and sugar water into flour and mix well
rest for 20 mins
then knead for 3 mins till the surface is smooth------ fat layer --------
mix flour with veggie oil
- no gluten will be developed, so no worries while making it----- filling -----
scoop fillings with an ice cream scoop---- make wrap -------
divide dough layer and fat layer into 16 portions
wrap the fat layer with dough layer, roll it flat, make a 3 foldrest
roll each wrap flat and make a 3 fold again
rest
tuck 4 corners inward, press, and roll it flat
add the filling in and wrap it up
press gentlyrest for 15 mins while preheating oven to 375 F
bake at 375 °F for 5 mins first，then reduce the temperature to 325 °F for 15 mins