Sweet bean cake

Overview

I used the red bean cake recipe from Guaguai and Shouxiu’s mother. It was my first time baking and it was a success. I’m so happy.

To make the dough, mix 200 grams of plain flour, 100 grams of low-gluten flour, 90 grams of olive oil, 3 grams of salt, 30 grams of sugar, and 100 grams of water. The system insists on showing a picture, but I forgot to take a photo. Sorry, this one has dough in the front and puff pastry in the bottom.
To make pastry, mix 180 grams of flour, 50 grams of cornstarch, and 90 grams of salt until even and set aside. The system insists on showing a picture, but I forgot to take a photo. Sorry, this one has dough in the front and puff pastry in the bottom.
Divide the dough and pastry into 12 parts, make a dough and let it rise for 20 minutes. In the picture, there are dough balls on top and puff pastry balls on the bottom, that’s what they look like.
Press the dough ball into a cake and wrap the dough.
Press the dough ball into a cake and wrap the dough.
Press and roll into a long cake shape.
Roll up the cake.
Roll up the cake.
Press the roll.
Press it into a cake, fill it with stuffing, and form it into a cake.
Place on a non-stick baking pan, brush with egg wash and sprinkle with some black sesame seeds.
Turn the heat up and down, 180 degrees, for 35 minutes. Special reminder: cover and bake after the cake is colored.
Remove from the pan.
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