Red bean stuffed pastry

Red bean stuffed pastry

Introduction:

Production steps:

Step 1: put the softened butter into a container, beat it with a manual egg beater, add powdered sugar and beat it until it is soft.

Step 2: add the egg liquid in several times and beat until it is completely fused.

Step 3: sift the low gluten flour and baking powder into the container.

Step 4: mix and press evenly to form dough, cover with plastic film and let stand for 15 minutes.

Step 5: squeeze the red bean stuffing on the fresh-keeping film and wrap it, and rub it into a uniform long cylindrical shape.

Step 6: take a proper amount of dough and roll it into a rectangular skin about 0.6cm thin.

Step 7: brush a layer of water on the dough, wrap the red bean stuffing, and pinch tightly.

Step 8: close down, cut into small pieces with a knife and shape them one by one.

Step 9: load into the baking tray, brush with a layer of egg yolk water, sprinkle with proper amount of raw black sesame.

Step 10: preheat the oven 180 degrees and bake for 18 minutes until golden.

Materials required:

Dough: butter: 120g

Powdered sugar: 70g

Egg: 130g

Baking powder: 4G

Low gluten flour: 400g

Filling: Jingri red bean filling: 500g

Decorative egg yolk water: appropriate amount

Decorative raw black sesame: appropriate amount

Note: red bean stuffing small pastry raw materials: dough: 120 g butter, 70 g sugar powder, 130 g eggs, 4 g baking powder, 400 g low gluten flour stuffing: 500 g Jingri red bean stuffing decoration: proper amount of egg yolk water and raw black sesame

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet