Bean pastry cake

Overview

The meringue sweet core is still delicious.

Water and oil dough, 120 grams of flour, 60 grams of water, 30 grams of oil, knead into a smooth dough, let it rest for half an hour.
Pastry dough, 120 grams of flour, 60 grams of oil (you can also use 100 grams of flour, 50 grams of oil), mix into a smooth dough, and rest for half an hour.
Divide the pastry into equal portions of small dough.
Divide the water-oil dough into dough equal to the number of puff pastry noodles.
Press the water-oil dough into a thin round piece, wrap it in the pastry dough, close the edge downwards, and press it flat.
Roll into a cow ear shape
Roll it up, then flatten it into a cow ear, and roll it up again.
This time, let the roll stand and flatten it.
Gently roll it into a bun shape.
Add bean paste filling.
Turn the edge downwards, press it flat, and roll it into a thin pancake. The thickness is according to your preference.
Preheat the griddle, brush it with oil, and put in the cake base.
Fry over medium-high heat, brush with oil and turn over, flipping back and forth 2 or 3 times, take out of the pan when both sides are golden brown.
Features of the finished product: crispy and sweet.