Bean paste crispy cake

Bean paste crispy cake

Introduction:

"Because someone likes to eat red bean paste pastry very much, so he tried to do it. I feel good about myself..."

Production steps:

Step 1: prepare the material in proportion. The ingredients are poured directly on the kitchen scale.

Step 2: mix the oil skin materials and stir them evenly to make a dough (in order to make it more crisp, I just put some lard in the lard that my mother made yesterday). Mix and stir the pastry materials to form a dough.

Step 3: knead the oil skin into a smooth dough.

Step 4: stir the pastry into a dough.

Step 5: cut the oil skin into 32 pieces.

Step 6: knead each skin into a small dough.

Step 7: roll out each dough.

Step 8: take appropriate amount of pastry with a small spoon and wrap it on the oil skin. This lazy, because the pastry is not easy to divide into 32 parts, so use a spoon to directly estimate the division.

Step 9: roll out the wrapped skin.

Step 10: roll it into a tongue.

Step 11: roll it out again and roll it into a tongue shape again.

Step 12: roll it up repeatedly and roll it on three times.

Step 13: take a piece of dough, roll it open and wrap it in red bean paste or mung bean paste.

Step 14: gently flatten after wrapping. Cut the rice three times. If the oven is used to prevent the stuffing from gushing out, it's purely for the sake of looking good.

Step 15: Brush egg yolk and sprinkle sesame seeds. Turn the hotpot over for 15 minutes. Half an hour later.

Step 16: after out of the pot, let it cool to make it more crisp.

Step 17: load the plate and give it to the person who wants to send it most...

Materials required:

Common flour: 400g

Peanut oil: 150g

Water: 100g

White granulated sugar: 90g

Egg yolk: right amount

White Sesame: right amount

Black Sesame: right amount

Red bean paste: 200g

Mung bean paste: 100g

Note: do it with your heart and feel it...

Production difficulty: ordinary

Craft: Crisp

Production time: half an hour

Taste: sweet