Bean paste stick cake-You Are Foodie

By Joyce
7

Bean paste stick cake

There are many kinds of open pastry. The most common egg yolk pastry is also a kind of open pastry, but the production of egg yolk pastry is relatively simple. After the dough is baked at high temperature, the tissue expands, the oil between the layers melts, and the two pieces of dough are separated and become crisp. The baked crisp will be broken upon touching, and the taste is particularly crisp.Generally, there are two parts of dough, water and oil skin and pastry, which are combined and superimposed to form a layer. Although it is not difficult to repeat the operation, it is easy to break the pastry and mix the pastry if you do not pay attention or the relaxation time is not enough. In this way, the pastry will feel bad.

Main Ingredients

Auxiliary Ingredients

Low gluten powder 65 g
butter 35 g

Seasonings

Rose bean paste 200 g
yolk 1

Step 1 . Prepare the ingredients, butter and lard. Do not replace vegetable oil. Their crisping effect is stronger than that of vegetable oil, and the aroma is also sufficient. The bean paste can be selected according to your preferences. Only the egg yolk is used for coating the surface.

Step 2 . Mix the ingredients of the water and oil skin evenly, let it stand for 10 minutes, knead it into a smooth dough, and then cover it with fresh-keeping film to relax for half an hour. When it is relaxed, we will do other preparations.

Step 3 . Mix the materials in the pastry into dough. Remember that the butter is softened at room temperature, not liquefied. Pad the mixed dough with oilpaper, roll a square about 30cm long and 15cm wide with a rolling pin, wrap it and put it in the refrigerator for refrigeration.

Step 4 . After the water and oil skin has been loosened, sprinkle a little dry powder to prevent sticking, roll it into a 37cm long and 32cm wide square with a rolling pin, place the freshly frozen pastry on one side, cover the other side, and pinch tightly.

Step 5 . Fold down 1/3 of the dough and cover with another 1/3 of the dough, and then complete the first fold. Cover with fresh-keeping film and relax for 15-25 minutes.

Step 6 . Roll the dough into a rectangle again, and remember to use even force to avoid breaking the oily skin when rolling.

Step 7 . Another 1/3 fold. Cover the remaining 1/3. This is the second fold. Make the plastic wrap on the back cover and relax it for half an hour.

Step 8 . The loose dough is rolled into a rectangle with a rolling pin, about 45cm long and 35cm wide. The force should be even, and don't break it.

Step 9 . Put the rose bean paste rolled into a rectangle into the dough, cover the bean paste up and down, and pinch the edge slightly. At this time, the oven starts to preheat the upper and lower tubes 180 degrees.

Step 10 . Use a sharp knife to cut the dough into small strips with a width of 1cm, pinch both ends with both hands, rotate them for a few circles, and the primary embryo of the crisp strip is ready, and the prepared primary embryo is placed in the baking pan padded with oil paper.

Step 11 . Stir the egg yolk evenly, sift it, spread it on the bean paste pastry strip, and spray a thin layer of water.

Step 12 . Put it in the middle of the oven and bake it for 15-18 minutes at 180 degrees above and below the tube.

Step 13 . The baked bean paste sticks are super crispy. They are crispy when eaten hot or cold. The spiral crispy crust is layer by layer, which is particularly beautiful. Remember to seal and save the unfinished crispy, which can be eaten for a long time! Have you learned? Follow greedy cat to make it!

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