Bean paste crisp

Bean paste crisp

Introduction:

"Break off the dim sum, filling is full, do it yourself mung bean sand stuffing and black sesame aroma into the nose. Bite into the mouth, skin crisp, eat into the mouth, filling glutinous, fully meet your taste

Production steps:

Step 1: make two kinds of dough. Water oil noodles: Flour 500g, sugar 50g, salad oil 100g, water 250g. Pastry: 300g flour, 150g salad oil. Cover with plastic film and wake up for 20 minutes.

Step 2: divide the dough. Skin 20g, crisp 15g, put the crisp into the skin, pinch and wrap.

Step 3: take a ball, put the rolling pin in the middle, roll it up and down. Roll up with the palm of your hand from top to bottom.

Step 4: place the roll vertically, with the edge up, press once, put the rolling pin in the middle, roll it up, roll it down, and fold it three times.

Step 5: roll it twice in the middle, then roll it gently and put 35 grams of mung bean paste stuffing in.

Step 6: wrap up, close the mouth, and then press it down with your palm.

Step 7: Brush egg yolk and sprinkle black sesame seeds. Preheat the oven, heat 240 ° and 200 ° for 20 minutes.

Step 8: fragrant and crisp.

Materials required:

Flour: 800g

Salad oil: 250g

Water: 250g

Mung bean paste stuffing: right amount

Egg: 1

Miantang: 50g

Note: when wrapping crispy, you must wrap it well and roll it gently, otherwise it is easy to roll it out.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet