Red bean crisp

Red bean crisp

Introduction:

"I didn't have much experience in making red bean pastry for the first time. I rolled the pastry too thin. I didn't have the feeling of layers of pastry falling off. I just had a mouthful of red bean stuffing. Although thin skin and big stuffing, it tastes very good. Next time we have to improve it. We have to make it thicker. "

Production steps:

Step 1: prepare the water oil skin material.

Step 2: pour all the oilskin materials into a deep basin.

Step 3: knead too well, then do not dry all.

Step 4: divide the dough into 12 portions, cover with plastic wrap and relax for half an hour

Step 5: prepare red bean pastry and pastry materials.

Step 6: mix 100g pastry with 50g lard.

Step 7: knead continuously until the ball is formed.

Step 8: divide into 12 more

Step 9: take a piece of water oil skin and roll it into a circle. Put the pastry on the water oil skin and bread it.

Step 10: tuck down

Step 11: roll the dough into an oval shape

Step 12: roll up and down again.

Step 13: turn the rolled dough 90 degrees and roll it into shape again.

Step 14: roll up from top to bottom again, cover with plastic film and let stand for 15 minutes.

Step 15: round the red bean stuffing.

Step 16: take a piece of pastry and roll it into a wafer, then wrap the red bean stuffing in.

Step 17: tuck down.

Step 18: put the wrapped red bean crisp into the baking pan.

Step 19: then brush with egg liquid and sprinkle with white sesame.

Step 20: preheat the oven for 200 degrees, bake in the middle layer for 15 minutes, and the surface is golden.

Materials required:

Medium gluten flour: 100g

Sugar: 15g

Water: 40g

Whole egg: 10g

Lard: 10g

Red bean stuffing: right amount

White Sesame: right amount

Note: the skin is too thin and it's a little cracked when baking. Roll the pastry as thick as possible. Less stuffing will make it taste better.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet