Puff pastry bean paste, pan can be made, layers of crispy straight off the slag, delicate and sweet than bought

First make a main dough 200 grams of flour and add 30 grams of corn oil, stir well, and then stir with 90 grams of warm water

Stir into dough and knead into a smooth dough and wrap in plastic wrap for 30 minutes

Make a puff pastry dough, 150 grams of low gluten flour and 80 grams of corn oil and stir

Stir into dough and knead into a smooth puff pastry dough wrapped in plastic wrap and fed for 30 minutes

It's time to roll the puff pastry and dough into long strips and divide into small, evenly sized pieces

The puff pastry is squeezed into balls, and the noodles are squeezed into round cakes to wrap the puff pastry balls

Roll it out into a cow's tongue and roll it out into a bull's tongue, and pinch it back on both sides of the standing thumb to form a round ball

Arrange into balls and cover with plastic wrap for 10 minutes

Roll out into a round cake wrapped in bean paste and roll out into a round cake

Brush a layer of cooking oil into the small round cake and slowly burn for 3 minutes, turn it back and forth twice, and burn until both sides are golden brown

Very tasty puff pastry was ready