Bean paste stuffed sesame cakes (oven version)

Overview

How to cook Bean paste stuffed sesame cakes (oven version) at home

Tags

• snacks
• breakfast
• afternoon tea
• bean paste filling
• egg yolk liquid
• sesame
• sugar
• warm water
• plain flour
• salt

Ingredients

Steps

1. 1 Pour half a pound of ordinary flour into a large basin, add a little salt (to increase gluten), 10 grams of sugar, and stir.

   

2. 2 Here half a kilogram of flour is added to 150 grams of warm water in small portions and several times, stirring while pouring, and stir into dough.

   

3. 3 Start kneading it into a large rough dough. The dough kneaded with this water ratio is a little softer than usual.

   

4. 4 Cover and let the rough dough rise for 10 minutes.

   

5. 5 After 10 minutes of rising for the first time, start kneading the dough. Because it is kneaded with warm water, after 10 minutes of rising, the dough will be very soft and easy to knead.

   

6. 6 Continue kneading for 3 minutes. When the dough is very smooth, cover it or wrap it with plastic wrap and continue to rest for 10 minutes.

   

7. 7 While the noodles are waking up, make some puff pastry and heat the oil in the pan.

   

8. 8 Add 30 grams of flour to a bowl and pour the hot oil into the bowl.

   

9. 9 Use chopsticks to stir into a paste.

   

10. 10 The only red bean paste at home, shape into 8 evenly sized bean paste balls, put some flour on the plate to prevent sticking.

    

11. 11 The dough has risen and you can see that the dough is very smooth and delicate.

    

12. 12 Sprinkle some flour on the cutting board, take out the dough and press it into a rectangular thick dough.

    

13. 13 Sprinkle some flour, press lightly with a rolling pin, and roll out into a rectangular sheet about half a centimeter thick.

    

14. 14 Spread the pastry onto the dough sheet with a plastic spatula.

    

15. 15 Roll up, make the roll tighter.

    

16. 16 Pinch the edge tightly and divide the dough roll into 8 dough balls of similar size.

    

17. 17 Pinch both ends firmly to prevent the pastry from flowing out.

    

18. 18 The four corners are drawn inward.

    

19. 19 Shut up.

    

20. 20 Turn over with the seam facing down.

    

21. 21 Cover the prepared dough with plastic wrap and take out the first piece of dough.

    

22. 22 According to the method of rolling out dumpling wrappers, roll out the dough into a large dough with thick inside and thin edges.

    

23. 23 Take a bean paste stuffing ball and wrap it the same way as a bun.

    

24. 24 Press it on the chopping board.

    

25. 25 Turn it over with the seam facing down, press it with a rolling pin, and the sesame cake is ready.

    

26. 26 You can make it round or oval if you like.

    

27. 27 Cut three cuts on it with a razor blade.

    

28. 28 Apply a layer of egg yolk liquid and sprinkle some sesame seeds.

    

29. 29 Put it in the oven, preheat the oven for 5 minutes in advance, turn the heat up and down, and bake at 210°C for 15 minutes. Each oven is different, so you should always check during the last 5 minutes to prevent overcooking.

    

30. 30 The color is golden.

    

31. 31 The skin is crispy.

    

32. 32 Rich in layers, crispy on the outside and tender on the inside, sweet and delicious.