Crispy bean paste cake
Overview
It was my first time to make puff pastry bean paste cakes, because I suddenly remembered to make it. I didn’t have lard at home, so I used corn oil instead. It was still crispy and had a very crispy texture (compared to using lard to make cakes, I personally think it is healthier). With the soft, glutinous and sweet osmanthus bean paste, it is sweet but not greasy, crispy and delicious...
Tags
Ingredients
Steps
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Prepare ingredients. Ingredients for oil crust: 150 grams of ordinary flour, 40 grams of corn oil, 50 grams of water, 25 grams of fine sugar for surface decoration; 30 grams of whole egg liquid, about 5 grams of black sesame seeds
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Prepare ingredients. Pastry ingredients: 110g low-gluten flour, 50g corn oil, 1g salt. Filling: 160g osmanthus bean paste
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Mix all the dough ingredients evenly and knead into a smooth dough. Mix all the pastry ingredients together and knead into a dough. Cover with plastic wrap and let rest for 20 minutes
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Divide the rested oil dough into 8 portions, each portion is 33 grams. Divide the pastry dough into 8 portions of 19 grams each, cover with plastic wrap to prevent the surface from drying
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Take a portion of the dough and flatten it and wrap it with a piece of pastry. Slowly spread it with the thumb of your hand to wrap the pastry and seal it
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The sealed side is facing down (because it was done at night and the light was not very good, the photo is a bit shadowy, please forgive me)
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Flatten it with your hands and roll it into a ox tongue shape with a rolling pin
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Then roll it from top to bottom and compact it some
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Roll it into a long strip like this
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By analogy, cover everything with plastic wrap and let it rest for 10 minutes
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Divide the bean paste filling into 8 equal parts, 20g each for later use
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Place the rested strip vertically on the chopping board and flatten it slightly
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Roll it out into a long strip, a little longer this time
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Roll up from top to bottom
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Once everything is done, let it sit for 10 minutes
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Take out the rested dough, flatten it, and fold the two sides toward the middle
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Roll it out flat and add bean paste filling
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Round, seal, seal downward
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Flatten slightly, then use a sharp blade to cut off the middle third of the dough and divide it into eight portions
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Then make a knife in the middle of each piece without cutting it
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Pinch the two ends of each portion toward the middle to form the sharp corners of a petal
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Do it all in this way
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Line a baking sheet with tin foil
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Brush with egg wash and sprinkle black sesame seeds in the middle
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Place in the preheated oven at 180 degrees for about 30 minutes, until you see the surface is evenly colored
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Crispy, crispy, fragrant...
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Finished product pictures
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Finished product pictures
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Finished product pictures
