Bean paste cake

Overview

I often see stuffed shortbread sold in supermarkets. Although I have never bought one, it looks delicious. I happened to have red bean filling at home, so I gave it a try. The recipe for making peach cake has been modified. The oil and sugar have been reduced, and an extra egg has been added. It doesn’t taste as crispy as peach cake, but it is also very unique. My baby likes it very much.

Tags

• baking
• children
• afternoon tea
• baking powder
• corn oil
• egg
• egg yolk
• flour
• red bean paste
• white sugar

Ingredients

Steps

1. 1 Beat the eggs in a basin, add sugar and oil.

   

2. 2 Beat with a whisk until smooth.

   

3. 3 Sift in flour and baking powder.

   

4. 4 Knead into dough.

   

5. 5 Place on the counter and divide the dough into small pieces.

   

6. 6 Prepare red bean filling.

   

7. 7 Press a small cake with your hands.

   

8. 8 Add red bean filling.

   

9. 9 Shut up.

   

10. 10 Press seam side down into a 1cm pancake.

    

11. 11 Place on baking sheet and brush with egg wash.

    

12. 12 Place in the upper middle rack of the oven at 190 degrees for about 12 minutes.

    

13. 13 You can cut it after cooking, or you can just eat it like this without cutting it.

    

14. 14 When cool, store it away from moisture and can be eaten at any time.