Ingredients
Flour (oil flour) ( 230g ) | Homemade bean paste filling ( 400g ) |
Sugar (oil noodles) ( 10g ) | Water (oil noodles) ( 90g ) |
Corn oil (oil surface) ( 75g ) | Flour (pastry) ( 180g ) |
Corn oil (crisp noodles) ( 90g ) | Water (brush the surface) ( appropriate amount ) |
How to make bean paste cakes
1.Prepare materials.
2. Mix the oil dough ingredients and knead them into a dough, and then knead the puff pastry into a dough.Divide the pastry dough into 19 even small pieces, roll the puff pastry into a round shape, add the oil dough, and wrap tightly as shown below.
3.Take a small dough and roll it into a tongue shape as shown below.
4. is rolled up as shown below.
5. Make the following pictures in sequence and wake up for 15 minutes.(Cover with plastic wrap) Roll into tongue shape and cover with plastic wrap after rising for 20 minutes.
6.Take a small amount of dough and roll it into a round shape.Wrap it with bean filling and wrap it tightly.The cake is as shown below, done in order.
7. Preheat the oven to 170 degrees for 8 minutes and then to 180 degrees for 25 minutes.Waiting...
8.Out of the oven, fragrant...
9.Here comes one.It’s so crispy! There is no comparison between what is sold outside and what we make ourselves!
10.Cut it, crispy...crispy and fall apart...
11.This is the bean paste filling I made for my daughter yesterday.
12.I made this the day before yesterday.The egg yolk is crispy and the surface is brushed with egg wash.I didn’t do any brushing today.Isn’t it very appetizing?
Tips
It takes patience, patience, patience...I made 19 shortbread cookies.
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