Red bean cake

Overview

I have always liked Chinese puff pastry snacks, especially the puff pastry made from homemade lard. The layers are crispy and crispy. The Internet-famous red bean milk filling is used as the filling. It is not greasy or greasy and is so delicious that you can’t stop eating it.

Tags

• baking
• little fresh
• good looks
• all-purpose flour
• egg yolk liquid
• hokkaido red bean milk
• lard
• low gluten flour
• pastry
• stuffing
• white sesame
• powdered sugar
• water

Ingredients

Steps

1. 1 Put the lard, flour, powdered sugar and water into the bread machine and knead for 20 minutes until the dough forms.

   

2. 2 Add the flour to the lard and mix into a pastry. When the weather is hot, refrigerate until ready.

   

3. 3 Cover the kneaded dough with plastic wrap and let it rest for 30 minutes.

   

4. 4 Divide the pastry and dough into 16 balls.

   

5. 5 Place the pastry dough in the center of the dough ball and pinch it like a steamed bun.

   

6. 6 Roll out the dough into a long cone shape. The longer the dough will be, the better the puffing effect will be.

   

7. 7 Roll it out and roll it up from top to bottom.

   

8. 8 Cover with plastic wrap and press a damp cloth over the plastic wrap to let it rest for 20 minutes.

   

9. 9 Roll it out again, roll it up, and let it rest for another 20 minutes.

   

10. 10 Divide the Hokkaido red bean paste equally.

    

11. 11 Roll out into a round shape with thinner edges and place the filling in the middle.

    

12. 12 Wrap with the seam facing down.

    

13. 13 Roll into a round cake and place on baking sheet.

    

14. 14 Make three slits on the surface with a knife, brush with a layer of egg yolk liquid, which should have been brushed with egg yolk liquid, and sprinkle with sesame seeds.

    

15. 15 Place in the preheated oven at 175 degrees for 20 minutes.

    

16. 16 Freshly baked.

    

17. 17 The skin is crispy and sweet, and the filling is moist and soft.