Working on one portion at a time, divide into 32 equal sized pieces, and shape into tiny balls. You should end up with 64 (or 96) pieces of filling.

Arrange the red bean balls in a container and store, covered, until ready to assemble the cookies.

Next, we move to the pastry. If not using pastry flour, in a large bowl, add 180 grams plain flour and 180 grams cake flour and whisk to combine.

Make the Water Dough. In a large mixing bowl, add the pastry flour OR the flour mixture. Add 170 grams butter, and 2 teaspoons of the rose essence.

Using your fingers, rub the butter into the flour, until the mixture resembles coarse breadcrumbs.

Add the water into the mixture, a little at a time...

...combining the ingredients with your fingers until a smooth dough forms which no longer sticks to the bowl.

Turn the dough onto a clean surface and knead until smooth, about 5 minutes.

Cover and let rest for 20 minutes. Knead for another 3 minutes, then cover and let rest again, 1 hour. The dough should be elastic.

While the Water Dough rests, make the Oil Dough. In a large mixing bowl, add the remaining butter and 2 teaspoons of the rose essence.

Add 240 grams of cake flour, working the butter into the flour with your fingers until the mixture resembles small peas.

Keep working the mixture with your fingers until the dough just comes together and no longer sticks to the bowl, being careful to not overmix. Sprinkle additional flour if need be if the dough is too sticky.

Roll the Oil Dough into a log and divide into 32 equal-sized pieces.

Shape each piece into balls.

Divide the Water Dough into 32 equal-sized pieces. Shape each piece into balls.

Working with one piece of dough at a time, take a piece of the Water Dough and flatten it on the palm of your hand.

Place a piece of Oil Dough in the center.

Fold the edges of the flattened Water Dough over the Oil Dough center, and seal.

Shape the dough into a round ball. Repeat for the remaining dough pieces.

Working with one piece of wrapped dough ball at a time while keeping the rest covered, roll out a wrapped dough ball into a 1/8-inch thick strip.

Gently lift bottom edge and roll forward. Repeat with the remaining dough balls.

One dough roll at a time, place the roll rotated vertically on your work surface, and roll again into a long 1/8-inch thick strip.

Gently lift the bottom edge and roll forward into a log.

Repeat for the remaining dough rolls. Cover with a damp towel or beeswax wrap while working with the rest of the dough. Let rest for 15 minutes.

Working with one piece of dough at a time while keeping the rest covered, cut the log into two (or three, if making 96 cookies) equal-sized pieces.

Repeat for the remaining dough.

Take a piece of cut dough in your hand, the swirly cross-section facing up. Using your fingers, stretch out the dough into a 1/8-inch disk. I usually press the edges thinner to make it easier to seal in the filling. You can also roll the dough out on a lightly floured surface using a rolling pin.

Place a piece of red bean filling in the center.

Fold the edges of the dough over the filling, and seal. Repeat for the remaining filling.

Preheat an oven to 180 degrees C (fan 160 degrees C).

Arrange the cookies in baking trays lined with greaseproof paper or a baking sheet.

Bake in the oven until fragrant, 20 minutes.

Remove from the oven and glaze with the beaten egg.

Return to the oven and bake until golden, another 10 minutes.

Remove from the oven and detach cookies from the greaseproof paper while still warm.

Let cool completely before storing the red bean cookies in airtight jars.

You made it! Savor each bite after all that hard work!