How to make red bean cake (oven version)

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  1. Knead the water and oil dough ingredients into dough.Note that the butter is softened! Then wrap in plastic wrap and rest for 30 minutes.Knead the pastry ingredients into dough

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  2. Fill in the pastry and red beans Knead into 16 small balls of similar size

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  3.Knead the watery and oily skin again Form into 16 small balls and cover with plastic wrap to avoid moisture loss

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  4. Apply a layer of vegetable oil on the cutting board to prevent the dough from sticking to the cutting board.Take a piece of water-oil dough and flatten it to wrap a pastry, with the opening facing downward

• 5.Press the water-oil skin covering the pastry into an oval shape
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  6.Then roll it up and put it aside, cover it with plastic wrap, and then repeat the above steps

• 7. Finally, 16 small rolls were made
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  8.Take out one, stand it upright and press it down with the palm of your hand

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  9.Roll out the dough until it is thick in the middle and thin on both sides, then wrap it in bean paste

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  10.After wrapping, flatten and shape, and then repeat the above steps

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  11.Place 16 shaped dough cakes into a baking tray lined with greaseproof paper, and insert a few small holes with toothpicks to prevent the dough cakes from cracking

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  12.Put it in the preheated oven, put it in the middle rack of the oven and bake at 170 degrees for about 25 minutes

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  13. Pause to turn over after baking for about 12 minutes

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  14.Then continue baking.After baking for 25 minutes, the fragrant red bean cake will be ready, crispy on the outside and crispy on the inside p>