Bean pastry cake

Overview

Crispy outer skin, sweet filling, hot bite, paired with a cup of soy milk, delicious!

Mix all-purpose flour and white sugar evenly (ratio 10:1), make a nest in the middle,
Add salad oil (ratio to flour 1:5) and appropriate amount of water to make a water-oil crust, and rest for 30 minutes,
Use half of the flour used for water-based pastry to make dry pastry, (the ratio of flour to lard is 2:1)
Knead into dry puff pastry dough,
Divide into equal amounts of small doses,
Wrap a piece of dry pastry with a piece of watery dough,
Wrap it completely, with the seam facing down,

$Bean pastry cake step 7$
Use a rolling pin to roll it out,
Roll it up from top to bottom and let it sit for 10 minutes,
Roll it out again and repeat the above work,
Press from the middle, with the cut side facing up,
Use a rolling pin to roll it out,
Wrap in an appropriate amount of bean paste. I like sweet bean paste and wrap a lot. (If you are not very skilled here, don’t wrap too much bean paste. It will be more difficult to wrap it later and it will be easier to leak.)
Slowly close your mouth,
With the mouth facing down,
Gently roll it out. Be careful not to be too rough here, otherwise the bean paste will leak out. Gently press a small amount of roasted black sesame seeds in the middle of the cake,
Heat a small amount of oil in a pan and fry over low heat until both sides are golden brown and the pastry is slightly risen.