Mochi Rose Bean Paste Cake

Overview

This is a mochi rose bean paste cake that combines elastic mochi, beauty roses, mellow red bean paste, and traditional pastry! I like the soft and chewy texture of mochi, the refreshing fragrance of Damascus rose sauce, the mellow aroma of red bean paste that I fry myself, and I also like the traditional pastry pastry... Friends who also like this pastry can try it, it is a super delicious pastry. This recipe serves 16 mochi.

Tags

• baking
• all-purpose flour
• cooked glutinous rice flour
• lard
• liquid butter
• low gluten flour
• purified water
• red bean paste
• rose jam
• water-milled glutinous rice flour
• fine sugar

Ingredients

Steps

1. 1 For rose bean paste filling, mix 180g of red bean paste and 48g of Damask rose paste and mix well

   

2. 2 Divide into 16 equal portions, reunite and set aside. (Please ignore the double amount of light rain)

   

3. 3 For water-oil dough, mix 213g of all-purpose flour, 65g of lard, 106g of purified water, and 25g of fine sugar to form a smooth dough, then place it in a plastic bag to rest for 1 hour. Mix and knead the pastry, 160g of low-gluten flour and 80g of lard evenly to form a smooth dough. Place it in a plastic bag to rest for 1 hour.

   

4. 4 For mochi, mix 215g of water-milled glutinous rice flour, 65g of fine sugar, 200ml of purified water, and 22g of liquid butter, stir well, and let stand for 20 minutes; cover with plastic wrap and steam for 45 minutes. Take out the steamed mochi and knead it evenly while it’s hot

   

5. 5 Divide into 16 equal portions.

   

6. 6 Take one mochi dough, sprinkle a suitable amount of hand flour on it, press it and roll it out until the dough is doughy, add a piece of rose bean paste filling, and seal it tightly like a steamed bun

   

7. 7 Put them together with the seals facing down and set aside.

   

8. 8 Take out the relaxed water-oil dough and pastry and divide into sixteen equal parts, then cover with plastic wrap and set aside.

   

9. 9 Take a piece of water-oil skin, press it, put in a piece of pastry, and seal it tightly like a bun.

   

10. 10 Put them together, cover with plastic wrap and let rest for 20 minutes.

    

11. 11 Press the dough wrapped in pastry, roll it out into the shape of beef tongue, and roll it up from top to bottom

    

12. 12 Place the rolled dough rolls together, cover with plastic wrap and rest for 20 minutes.

    

13. 13 Take a dough roll, press it, and roll it out into a long ox tongue shape, then roll it up from top to bottom

    

14. 14 Put them together, cover with plastic wrap, and let rest for 30 minutes. At this time, preheat the oven to 200 degrees.

    

15. 15 Take a dough roll, press it down in the middle, flatten it with the palm of your hand, roll it out until the dough is skinny, add mochi balls (mochi buns with rose bean paste filling), and seal tightly like buns

    

16. 16 Place seal side down on a non-stick baking pan.

    

17. 17 If you like printing, you can print your favorite pattern at this time

    

18. 18 After shaping, it can be sent to the preheated oven for baking.

    

19. 19 Bake, heat up and down to 190 degrees, for 20 minutes. It’s ready to be baked.

    

20. 20 The fragrant puff pastry is ready~

    

21. 21 It’s super delicious. The glutinous mochi is paired with puff pastry. It’s so delicious that I can’t describe it in words...

    

22. 22 How many can you eat in one sitting~