Red bean cake
It was the first time to make red bean pastry. Although it sold generally, the degree of crispness was really strong - sure enough, the pastry made of lard had a very crisp skin.
Step 1 . Make the pastry dough (300g flour +1g yeast +2g Salt + 100g lard) and stir well to form the dough; Mix the water and oil dough (200g flour +140g water +15g sugar +80g lard) evenly and knead it into dough (Note: the material prepared this time is enough to make 25 red bean cakes)
Step 2 . Prepared pastry and water oil dough (the water oil dough can be left in the refrigerator for 1 hour, and the pastry dough can be placed at room temperature)
Step 3 . I didn't make red bean paste by myself. I bought red bean stuffing directly in the supermarket
Step 4 . 15 grams each, divided into several parts
Step 5 . 25 grams of water and oil dough, wake up for 15 minutes after sorting (remember to cover it with plastic wrap, otherwise the dough will dry easily)
Step 6 . One 12 gram pastry, wake up for 15 minutes after sorting (remember to cover it with plastic wrap, otherwise the pastry will dry easily)
Step 7 . The water and oil dough is flattened, and then the pastry is wrapped, like baozi or tangyuan
Step 8 . Then roll the dough into strips with a rolling pin
Step 9 . Roll up
Step 10 . Wake up for 15 minutes
Step 11 . Pinch both sides together and knead them into a circle
Step 12 . Roll the dough slightly into a round crust, put the red bean stuffing in and wrap it
Step 13 . Wrap the red bean crisp and wake up for 15 minutes
Step 14 . Before entering the oven, brush the egg liquid and sprinkle with cooked sesame seeds
Step 15 . Put it into the oven and bake it at 180 degrees for 25-30 minutes
Step 16 . Roasted red bean crisp
Step 17 . One bite, very crisp
Step 18 . Finished product drawing
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