Red bean cake

Overview

I made red bean paste buns two days ago and there was a lot of red bean paste filling left. I was worried about how to get rid of it. I had nothing to do in the afternoon, so I was thinking about how to make afternoon tea. I used the flying cake crust from the refrigerator to make red bean cakes. Flying pancakes are really good news for lazy people. When you are too lazy to make puff pastry, you can use them instead. Save time and effort without sacrificing deliciousness.

Tags

• baking
• flying pie crust
• red bean paste
• white sesame
• whole egg liquid

Ingredients

Steps

1. 1 Take the pancakes out of the refrigerator and let them soften at room temperature. The picture shows the scallion oil flavor. In fact, I use the original flavor. It is better to use the original flavor when making sweet shortbread.

   

2. 2 Divide the softened pie crust into 4 small pieces with a knife.

   

3. 3 Put the bean paste filling, wrap it up, and shape it into the shape you like.

   

4. 4 Beat an egg in a bowl and stir evenly with chopsticks. (Brush on the surface of shortbread)

   

5. 5 Preheat the oven to 180 degrees in advance, set the middle rack, and bake for 15-20 minutes, until the surface of the shortbread is golden brown.

   

6. 6 Ding, it’s time, the fragrant red bean cake is out of the oven!