Bean Paste Shaobing
Overview
Baking sesame seed cakes with red bean paste requires slow and careful work, constantly fiddling with the dough. The biscuits baked in this way will have thin and crispy skin. Facing the back-to-school season, I felt really unhappy, so I decided to divert my attention. This is indeed a good job!
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Ingredients
Steps
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300g high-gluten flour, 180g pure milk, 30g corn oil, 2g salt, 3g yeast mixture
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Knead the dough ingredients into a smooth dough and let it rise for half an hour
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grams of high-gluten flour and 80 grams of corn oil, mix into pastry
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Knead the pastry until smooth and set aside
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Divide the dough and pastry into 12 dough pieces of similar size
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Take a piece of dough and press it flat, wrap the pastry inside, with the seam facing down
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Wrap all the dough in puff pastry
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Take out a piece of dough and roll it into a shape of beef tongue
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Roll up from top to bottom
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Finish all 12
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Then roll it into a ox tongue shape
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Then roll it up from top to bottom
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Complete all 12
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Take one out and press it from the middle
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Press both sides toward the middle
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Roll into cake
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Add bean paste filling
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Wrap it well and close it down
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Finish 12 pieces like this and put them in the oven (preheat the oven to 200 degrees)
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Beat an egg in a small bowl and mix well, then use a brush to brush the egg liquid evenly on top
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Sprinkle with black sesame seeds. Put in the oven, middle layer, heat up and down, 200 degrees, 30 minutes (pay attention when baking, adjust the temperature at any time according to the different conditions of your own oven. I made it larger, so the baking time is a bit longer)
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Finished product
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Crispy and delicious
