Bean paste cake

Overview

This is a really great recipe. Mille-feuille pastry is a Chinese pastry. I have used several recipes before, but none of them are as good as this recipe. Still at Meitian's annual food competition, I was amazed to see the warm blue six-petal flower of Food Master. Keep it in mind together. This day I finally made up my mind to make this beautiful puff pastry. Although it is a bit much, it is not difficult at all as long as you have the patience to do it. The key to making puff pastry is to make puff pastry. For this purpose, I specially bought lard and boiled it. The layering effect and taste of butter are not as good as lard. The change in style also brings a different mood. Great!

Tags

• children
• old man
• afternoon tea
• a qingshui
• a fine sugar
• a lard
• a plain flour
• b lard
• bcake mix
• c red bean paste
• d cooked black sesame seeds
• d. brush the surface with clean water

Ingredients

Steps

1. 1 Prepare the oil dough ingredients, pastry ingredients, and red bean paste

   

2. 2 Put all the ingredients A for the oil dough into a bowl and mix evenly with a rubber spatula

   

3. 3 Knead it into a smooth dough by hand, cover it with plastic wrap and set it aside for 30 minutes

   

4. 4 Mix the pastry ingredients evenly, knead into a smooth dough, cover with plastic wrap and set aside

   

5. 5 Divide the red bean paste into small even portions and roll into balls, about 20 grams each, then put them in the refrigerator and take them out 5 minutes before use

   

6. 6 Weigh the battered oil dough and puff pastry dough separately, divide them into 24 portions, roll them into balls, cover them with plastic wrap and let them rest for 15 minutes

   

7. 7 Take a piece of oil dough, flatten it, and then use a rolling pin to roll it into a small round cake with slightly thin edges

   

8. 8 Place a pastry ball on top of the pastry

   

9. 9 Seal, form into ball

   

10. 10 Complete all the dough and pastry in turn, cover with plastic wrap and let rest for 10 minutes

    

11. 11 Take a piece of dough and flatten it

    

12. 12 Roll out into an oval shape

    

13. 13 Gently roll it up from top to bottom to form a roll

    

14. 14 Process the other dough in sequence, then cover with plastic wrap and rest for 10 minutes

    

15. 15 Take a dough roll and flatten it

    

16. 16 Roll out into a rectangular shape

    

17. 17 Roll it from top to bottom into a long roll

    

18. 18 Process the other dough rolls in sequence, cover with plastic wrap, and rest for another 10 minutes

    

19. 19 Pick up a dough roll, fold both ends upward, bring them together in the center, and pinch

    

20. 20 Knead into a round ball

    

21. 21 Process all the dough rolls in sequence, cover with plastic wrap, and rest for 10 minutes

    

22. 22 Take a piece of dough, flatten it, and roll it into a round cake with a slightly thin edge. Place the bean paste ball in the middle of the dough, pinch it tightly, roll it into a round shape, and then gently flatten it

    

23. 23 Process all the dough and bean paste balls in sequence, cover with plastic wrap, and rest for 10 minutes

    

24. 24 Take a cake dough and roll it into a round cake with a diameter of about 7 cm. Take a large flower mouth and place it in the middle. Using it as the center, use a sharp knife to divide the round cake into 5 equal parts to form 5 petals

    

25. 25 Use a sharp knife to cut the skin of each petal to reach the bean paste filling, but do not scratch the dough below

    

26. 26 Use your thumbs and fingers to gently pinch up a group of petals to make the middle part slightly higher, so that the baked product will have a strong three-dimensional effect

    

27. 27 After the petals are pinched, use a brush dipped in a little water, brush it on the core of the flower, and then sprinkle some fried black sesame seeds for decoration; the other flowers are also processed in turn; place them in a non-stick baking pan

    

28. 28 Put the prepared flower meringue into the middle rack of the preheated oven, 180 degrees, and heat up and down for about 20 minutes

    

29. 29 When the surface turns slightly yellow, the petals are stretched and the layers are clear, it can be taken out of the oven

    

30. 30 Don't rush to take it out of the dish after it's out of the oven, because if it's too soft, the petals will break. When your hands are warm, gently take it out and let it cool on a rack. After sealing the bag and storing it for two days, wait for the oil to return to the oil before eating, and the taste will be better