How to make red bean paste cake

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  1. Water-oil skin: Pour lard, warm water and salt into ordinary flour, mix and knead into a smooth dough, let it rest for half an hour



2.Ghee: Pour lard into low-gluten flour, mix and knead into a smooth dough, let it rest for half an hour

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  3.Cover them all with plastic wrap

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  4.After waking up, divide into evenly sized doses (this is 15 quantities)

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  5. Flatten and wrap the puff pastry with water-oil skin

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  6.Same as making steamed buns

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  7.Put the mouth downward and flatten it with the palm of your hand

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  8.Use a rolling pin to roll into a long cone shape

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  9.Roll up from the outside in

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  10. Roll the rolled dough into a long cone shape again

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  11.From Roll up from the outside inward

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  12. Arrange the rolled dough in order and cover it with plastic wrap Let it rest for about ten minutes

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  13.Press the middle with your finger

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  14. Then flatten it with the palm of your hand and roll it into a round shape

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  15.Put the bean paste in the middle and wrap it like a bun (preheat the oven to 200 degrees for 10 minutes)

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  16. Place the ends in order

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  17. Brush with egg liquid, use the head of a rolling pin to stick some water and then some black sesame seeds to lightly stick to the egg liquid

• 18.Put in the oven at 200 degrees for 20 to 25 minutes
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  19.Posing for a photo!