Crispy bean paste

Overview

This time, I showed myself a bit with this puff pastry. The original butter crust has been replaced by a corn oil version of puff pastry. The clear layers of the crust wrap around the sweet, soft and glutinous bean paste filling. It tastes very good too~

Tags

• baking
• old man
• afternoon tea
• students
• all-purpose flour
• bean paste filling
• corn oil
• egg liquid
• sesame
• white sugar

Ingredients

Steps

1. 1 Water and oil dough = 90g all-purpose flour + 15g soft sugar + 30g corn oil, add an appropriate amount of water and start the dough mixing process.

   

2. 2 Pastry = 70g all-purpose flour + 35g corn oil.

   

3. 3 Reconciled water-oil skin and puff pastry dough.

   

4. 4 Roll out the watery dough slightly and put in the pastry dough.

   

5. 5 Roll it out and fold it back in half on both sides.

   

6. 6 Continue to roll out and fold both sides in half, repeat three times in total.

   

7. 7 Roll out the dough and put the prepared bean paste filling in the middle.

   

8. 8 Wrap tightly and round.

   

9. 9 Cut it into evenly sized pieces.

   

10. 10 Brush with a layer of egg wash.

    

11. 11 Sprinkle sesame seeds to garnish.

    

12. 12 Preheat the oven to 210 degrees for upper heat and 190 degrees for lower heat, about 20 minutes.

    

13. 13 After baking, let cool completely.

    

14. 14 Loading the plate~

    

15. 15 Crispy~

    

16. 16 Haha~

    

17. 17 It’s time to eat~