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1
Measure the ingredients for the outer dough.
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2
Melt the butter.
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3
Combine the dry ingredients, mix in the butter, then the water.
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4
Knead until the surface is shiny, then wrap in plastic wrap.
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5
Chill in the refrigerator for 30 minutes.
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6
Measure the ingredients for the inner dough.
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7
Melt the butter.
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8
Combine the dry ingredients, then mix in the butter.
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9
Knead until the surface is shiny, then wrap in plastic wrap and wait for the outer dough to finish chilling.
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10
Separate both the outer dough and inner dough into eight equal portions and roll them into balls.
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11
With the palm of your hand, press the outer dough slightly flat, then place the inner dough on top.
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12
Wrap the inner dough and seal.
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13
Roll with a rolling pin.
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14
Then, roll up.
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15
Cover in plastic wrap and let sit for 15 minutes.
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16
Roll them out again.
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17
Then, roll them up.
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18
Cover in plastic wrap again, and let sit for 20 minutes.
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19
Cut each roll in half to make two rolls.
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20
With the cut end up, flatten into a thin, large cake with your hand.
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21
Turn them over, with the cut end on the bottom.
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22
The shape of the tops should look like this.
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23
Place a dab of anko on top.
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24
Then, wrap it up.
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25
Turn them over with the sealed end at the bottom and adjust the shape.
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26
I made 16 rolls.
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27
Bake for 40 minutes in an oven preheated to 180C.
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28
Don't they look crispy up close?
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29
Here is a recipe for Suzhou Yuebing.
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30
And here is a recipe for Bing Pi Yuebing.
