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Method :
1. Knead
ingredient (1) into a dough. Divide into thumb-sized pieces.
2. Knead
ingredient (2) into a dough. Divide into pieces larger than thumb.
3. Wrap oiled
filling with watered and oiled wrapping to make a small ball. Roll to a
thin, oval-shaped piece. Roll from the far end to make a long roll.
Press the roll flat to make a thin, oval-shaped piece again. This piece
should be narrower than the first one. Roll it up from the far end to
make another roll.
4. Roll each
small roll into flat, round pieces 2 inches in diameter. Wrap each red
bean mash ball within a piece of the wrapping. Close each one tightly.
Remove any tags.
5. Cut each
one with a sharp knife to make * pattern. Do not cut too deeply. The
filling should not be exposed. Put all pastries in a pan with moderately
hot oil in it. Keep the side with cut pattern on top. Fry over low to
moderate flame for 12-15 minutes. Remove carefully. Drain oil out.
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