【Chinese dim sum so crispy】Red bean cake
Overview
The red bean cakes I made last time were 12 baked in one plate, and the little girl ate 9 of them in one day. Red bean cake is a typical Chinese snack. It’s a little troublesome to make, but it’s so worth it for the crispy bite! The outer shell of this snack is a typical Chinese puff pastry, and the fillings are usually mung bean paste and red bean paste. You can also change it according to your own preferences. Last time I made a honey red bean filling, and then I made a blueberry jam filling. The texture became more layered and delicious.
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Ingredients
Steps
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Add the ingredients for water and oil crust in a large bowl, flour, sugar, lard and water and mix well.
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Knead into dough.
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Divide the dough into 12 equal portions, roll into balls, cover with plastic wrap and rest for 30 minutes.
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Put the flour and lard from the pastry ingredients into a bowl.
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Mix and form into a dough.
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Divide into 12 portions and roll into balls.
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Take a piece of watery dough, flatten it on your palms and put a piece of pastry on it.
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Wrap the oily skin and pastry into a round shape, and wrap all the oily skin and pastry in turn.
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Take a piece of dough, place it with the seam facing up on the board, flatten it, and then use a rolling pin to roll it into a ox tongue shape. Then roll it into a roll from top to bottom. Turn the rolled roll up and place it on the panel. Press flat with your hands. Roll out into long strips again. Roll into rolls.
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Roll out all the dough in turn and cover with plastic wrap to prevent moisture loss from the surface of the dough.
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Take a roll and fold it in half.
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Flatten and roll into disc shape.
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Add appropriate amount of honey red beans.
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Wrap well and place on a baking sheet lined with greaseproof paper. Preheat the oven to 170 degrees, middle rack, and bake for 25 minutes.
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Attached is the method for making honey red beans.
