Crispy bean paste cake

Overview

I make red bean paste filling from time to time. It is clean, hygienic, genuine and reasonably priced, nutritious and healthy, and tastes good. There are many uses for bean paste filling, such as steaming bean buns, baking bread, making glutinous rice balls, making moon cakes, etc. This time I made bean paste filling again and used it to bake bean paste filling shortbread, which was as popular as ever.

Tags

• baking
• afternoon tea
• bean paste filling
• honey
• oil
• wheat flour

Ingredients

Steps

1. 1 Mix wheat flour with water and oil into dough to make water dough.

   

2. 2 Mix wheat flour with oil into dough to make oil crust. Let the two pieces of dough mix for 20 minutes.

   

3. 3 The water skin is made into uniformly sized dough.

   

4. 4 Oily skin makes a smaller facial preparation than watery skin.

   

5. 5 Roll out the water skin thinly and wrap the oil skin.

   

6. 6 After wrapping, roll it out.

   

7. 7 Fold it into three folds, then roll it out, fold it again, and repeat three times.

   

8. 8 Wrap in bean paste filling.

   

9. 9 Press flat. The puff pastry bean paste cake base is ready.

   

10. 10 Brush a little oil on the baking sheet, place the bean paste cake base on the baking sheet, and brush with honey water.

    

11. 11 Place the baking sheet into the preheated oven, heat up and down to 190 degrees, and bake for about 25 minutes.

    

12. 12 The baked pastry bean paste cake is very crispy and sweet.