Dongpo crisp

Overview

It’s a copycat, not very authentic. I like the cute shape, but I admit that my plastic surgery is a bit ugly...

Mix flour and sugar
Pour in water and knead into a ball
Powder mixture in puff pastry
Pour in corn oil and knead into a ball
Let the dough rest for 30 minutes
Wrap the bean paste filling in plastic wrap, roll it out with a rolling pin, and put it in the refrigerator
Use a rolling pin to roll out the relaxed dough and pastry dough
Wrap the dough with puff pastry
After wrapping, roll it into a rectangular shape
Fold the rolled rectangle in three and let it rest for a while
Roll it out into a rectangle again
In this way, make three folds, and roll out the dough a little thicker the last time
Divide the rolled dough into two
Brush the surface with a layer of egg wash
Take out the frozen bean paste filling from the refrigerator and arrange it appropriately so that it is exactly half the size of the dough, and spread it on one of the pieces of dough
Cover the bean paste filling with another piece of dough, arrange it into a square, cut off the excess corners, and cut into small pieces
Cut off the corners into small segments
Knead it into long strips with your hands
Take a small piece of it and tie it into a nice knot. (Okay, I admit that my hands are handicapped and the results are not very pretty)
The second one seems better
Finish everything in sequence, and brush the surface twice with egg yolk liquid (I was lazy and used whole egg liquid, and the coloring effect was average)
Heat the oven to 180 degrees and bake for about 20 minutes