Red bean crisp

Red bean crisp

Introduction:

"It's almost the Mid Autumn Festival. First, I'll practice my hand with red bean crisp. I use the crispy skin method of pineapple crisp. The finished product is very delicious and full of fragrance."

Production steps:

Step 1: soften the butter at room temperature and add sugar

Step 2: add the whipped butter into the whole egg mixture

Step 3: make it fluffy and feathery

Step 4: sift in low powder and milk powder

Step 5: turn and mix into a ball, do not stir too much, so as to avoid tendon

Step 6: divide the dough into small portions and the red bean filling into equal portions

Step 7: take a small dough and press it flat, then wrap it in red bean stuffing, and slowly put it away

Step 8: put it into the mold and press out the shape. Make all the red bean cakes in turn

Step 9: put oil paper on the baking plate, put the red bean cake into the oven together, 175 degrees, about 15 minutes, bake until the surface is golden.

Materials required:

Low powder: 90g

Milk powder: 35g

Butter: 75g

Egg: 20g

Sugar powder: 25g

Salt: 1g

Bean paste filling: 200g

Note: after baking, keep it sealed for 4 hours before eating, the taste is better.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet