Red bean cake

Red bean cake

Overview

Red bean cake is a traditional pastry snack, but it is relatively rare in the market. If you want to eat it, it is very simple. You can fry the filling and bake it yourself, and you can eat it with confidence. The skin of the roasted red bean cake is golden and bright, soft and delicious, and it is even more wonderful to take a bite. The efficacy of red beans is well known: it is especially suitable for children, the elderly and female friends. Red bean cake is a pastry. There are two types of puff pastry: Chinese and Western. I like to make Chinese puff pastry, but my family’s taste is still dominated by traditional puff pastry. There are two types of puff pastry making: large puff pastry and small puff pastry. The large puff pastry is similar to Western-style puff pastry, with a large puff pastry wrapped in a large puff pastry. The advantage is that it is fast and efficient, and can be made in large quantities. The disadvantage is that it is not easy to roll out evenly, the puff pastry has few layers, and the puffiness is poor. The common way to make homemade puff pastry is to make small puff pastries. The dough and puff pastry are divided into small doughs and then wrapped and rolled separately. The advantage is that it is easy to roll, has clear layers and good crispiness. The disadvantage is that it is slow and inefficient, and is not suitable for mass production. Pastries are made from fat and sugar to form a plastic dough, which is shaped and baked into a product with an unstructured texture and a crispy texture. I tried the large puff pastry and the small puff pastry. I felt that it was really difficult to make a layered puff pastry with the big puff pastry. Maybe the technique was not good enough, and there were two things I failed to achieve. In fact, the small puff pastry is not slow, the success rate is very high, everyone is very satisfied, it is recommended to make your own small puff pastry.

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Ingredients

Steps

  1. Put all the water and oily skin ingredients into a small basin.

    Red bean cake step 1

  2. First stir with chopsticks until there is no dry powder.

    Red bean cake step 2

  3. Knead into smooth dough

    Red bean cake step 3

  4. Keep kneading the watery and oily skin with your hands for about ten minutes, then wait for ten minutes to observe until a film can expand, roll it into a ball and put it in a plastic bag to rest.

    Red bean cake step 4

  5. Put the pastry ingredients into the basin.

    Red bean cake step 5

  6. Knead the pastry well and let it rest.

    Red bean cake step 6

  7. Roll the oil dough and pastry into strips and divide each into 8 small portions.

    Red bean cake step 7

  8. Roll the small pieces of water-you-skin dough into a ball and press them into a skin. Roll the pastry dough into a round shape and place it on the water-you-skin dough.

    Red bean cake step 8

  9. Wrap it up and tighten it.

    Red bean cake step 9

  10. Roll out long.

    Red bean cake step 10

  11. Roll up.

    Red bean cake step 11

  12. Continue to roll out.

    Red bean cake step 12

  13. Roll up again. Then do the other things in sequence before moving on to the next step, which is equivalent to taking the time to do the previous ones.

    Red bean cake step 13

  14. According to the order of doing it, take one and press it into a circle as much as possible.

    Red bean cake step 14

  15. Put about 25 grams of red bean filling dumpling.

    Red bean cake step 15

  16. Wrap it up with the seam facing down

    Red bean cake step 16

  17. Press flat.

    Red bean cake step 17

  18. Arrange them one by one on the baking sheet and brush with egg wash before baking.

    Red bean cake step 18

  19. Preheat the oven and place a baking sheet in the middle rack. 180 degrees for 20 minutes. When the time is up, simmer for two minutes.

    Red bean cake step 19

  20. Try the method of making big puff pastry. It is easy to flatten the water-oil dough and put the whole puff pastry on top.

    Red bean cake step 20

  21. Wrap it tightly so there will be no exposed areas.

    Red bean cake step 21

  22. Roll it out into a large thin crust, do not expose it.

    Red bean cake step 22

  23. Roll up. This is the first point of failure. You should fold it three times, roll it once, and then roll it up again.

    Red bean cake step 23

  24. Cut into cubes.

    Red bean cake step 24

  25. Press each block flat. This is the second point of failure. It should be pressed parallel to the layers of the cake. I pressed directly on the cut surface.

    Red bean cake step 25

  26. Wrap the filling with the seam facing down.

    Red bean cake step 26

  27. After doing it one by one, the skin is not smooth either.

    Red bean cake step 27

  28. The baked texture was very poor.

    Red bean cake step 28