Red bean crisp

Red bean crisp

Introduction:

"Two days ago, when I made bean paste buns, I had a lot of bean paste stuffing left. I was worried about how to solve it. I have nothing to do in the afternoon, so I just want to make an afternoon tea. I used the skin of the fridge to make red bean shortbread. Flying cakes are a blessing for lazy people. When they are too lazy to make pastry, they can be used instead. It saves time and effort, and it's delicious. "

Production steps:

Step 1: take out the waffles from the refrigerator and soften them at room temperature. The picture is scallion flavor, in fact, I use the original, sweet pastry or with the original better.

Step 2: soften the skin and divide it into 4 pieces with a knife.

Step 3: put on the bean paste stuffing, wrap it up and make it into your favorite shape in turn.

Step 4: beat an egg in a bowl and stir well with chopsticks. (brush on pastry surface)

Step 5: preheat 180 degree oven in advance, middle layer, bake for 15-20 minutes, until the pastry surface is golden.

Step 6: Ding, it's time for the fragrant red bean cake to come out!

Materials required:

Pie skin: 3

Red bean paste: right amount

Whole egg liquid: right amount

White Sesame: right amount

Note: the specific baking temperature depends on the actual temperature of each oven. The temperature of my oven is relatively high. It's OK after 15 minutes. Simple and convenient afternoon tea, try it now.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet