Crispy bean paste

Overview

Maybe it's because the weather has been too hot recently and I have lost my appetite. I didn't even eat lunch properly, so I like to eat snacks in the afternoon to fill my stomach. There are too many additives in the snacks bought outside, but I feel safe eating them if I make them myself, so I often make various snacks in my spare time. This is the crispy bean paste I made yesterday. It is a very good Chinese snack. The recipe is based on the feedback from mom circle users. The crust is crispy on the outside and the bean paste is soft on the inside. Make a pot of good tea and enjoy it quietly. It feels so good and delicious.

Tags

• baking
• children
• cookies
• afternoon tea
• butter
• egg
• egg yolk liquid
• low gluten flour
• milk powder
• red bean paste filling
• black sesame
• powdered sugar

Ingredients

Steps

1. 1 Soften butter at room temperature and add powdered sugar.

   

2. 2 Then slowly add the egg liquid and continue to beat.

   

3. 3 Sift together low-gluten flour, milk powder, and sugar powder, knead into a dough, and refrigerate for 20 minutes.

   

4. 4 Take out the dough, line it with plastic wrap and roll it into a thin sheet, cut off the irregular corners to make it into a rectangular shape.

   

5. 5 Roll the red bean paste filling into a long shape and place it on the dough sheet.

   

6. 6 Roll up the dough sheet to wrap the bean paste filling into a tube shape.

   

7. 7 Cut into small pieces and place on a baking sheet lined with greaseproof paper. Brush with egg yolk and sprinkle with black sesame seeds.

   

8. 8 Place in the preheated oven, heat up and down to 170 degrees, and bake for 15 minutes.