meat

Red Bean Pastry

Food Material List

  • 1 Oil-and-water skin to common flour 100g
  • 2 Low-gluten flour 100g
  • 3 water 60g
  • 4 Peanut oil 60g
  • 5 xylitol 20g
  • 6 Crispy to plain flour 200g
  • 7 Peanut oil 80g
  • 8 Stuffing ~Red Bean 200g
  • 9 xylitol 50g

Operational steps

  • 1 Bean paste stuffing ~Soak in water for about 10 hours in advance at night, then use it to make bean paste stuffing the next day. In the morning, use a high-pressure pot. The amount of water just overflows the red beans. Choose cooking mode. After cooking, add sugar to mix and crush evenly. Cool and stand by. (Personally like it.)
    Red Bean Pastry
  • 2 Mix the ingredients for making water and oil skin, mix them with dough < br /> crispy ~mix them with dough < br /> dough, and make up the dough < br /> dough. Put them in a pot for half an hour to wake up.
    Red Bean Pastry
  • 3 Cut the dough into 14 equal parts.
    Red Bean Pastry
  • 4 Wrap the crispy dough with water-based dough
    Red Bean Pastry
  • 5 Rolling the wrapped dough
    Red Bean Pastry
  • 6 Roll up the rolled face and repeat the rolled face.
    Red Bean Pastry
  • 7 Divide the rolled face from the middle into two.
    Red Bean Pastry
  • 8 Roll it into a dough and wrap it in bean paste.
    Red Bean Pastry
  • 9 Preheat oven at 200 degrees for 10 minutes, swing the dish, apply yolk liquid, sprinkle black sesame, send to oven, choose biscuit mode
    Red Bean Pastry
  • 10 The steaming red bean crispy is out of the oven~~
    Red Bean Pastry

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