Ingredients
Low-gluten flour (for water-oil crust) ( 180g ) | Milk (for watery and oily skin) ( 100g ) |
Butter (for watery and oily skin) ( 40g ) | Cotton sugar (for watery and oily skin) ( 20g ) |
Low-gluten flour (for pastry) ( 100g ) | Corn oil (for pastry) For skin use) ( 30g ) |
Whole egg liquid ( Brush the epidermis) ( one ) | Black sesame seeds ( appropriate amount ) |
Homemade red bean paste (stuffing) ( Appropriate amount ) |
How to make red bean paste cake
1. Prepare all ingredients
2. First heat the butter over water until it melts, then mix all the ingredients required for the water-oil skin and knead it evenly until it is smooth and does not stick to your hands, let it rest for 15-20 minutes
3.Add the corn oil to the cake flour, mix evenly, and let it rise for 15-20 minutes
4. Divide the proofed dough into 20 equal portions
5. Roll out the water-oil dough and wrap the pastry dough in the middle of the rolled water-oil dough.
6. Roll out the wrapped agent into a long strip
7. Flatten the rolled paste into a long strip, then roll it up and press it into a round shape
8. Roll out the round dough and wrap it with an appropriate amount of pre-prepared red bean paste, and pinch the edge as you would for a bun., shape and place in the baking pan
9. Prepare the whole egg on the skin brush liquid, sprinkle with appropriate amount of black sesame seeds, place in the middle and lower racks of the oven and bake at 200 degrees for 25-30 minutes until cooked.Adjust the temperature and time according to the temperament of your oven.
10.Freshly baked
11.Thin skin and many fillings
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
