How to make crispy cakes with red bean paste

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  1.Put the oily skin on Mix the amount of pastry into a ball, wrap it in plastic wrap and let it rise for 20 minutes

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  2. Divide into 16 equal parts.My dough is about 15 grams each, and the puff pastry is about 10 grams.If there is any leftover, divide a little into each dough

• 3.Press the dough into a thin crust, wrap the pastry tightly, and pinch the mouth tightly, otherwise the pastry will leak out

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  4. Press down and use a rolling pin to roll into a long tongue shape

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  5. Roll from top to bottom

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  6.Cover with plastic wrap Let rise for 10 minutes

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  7. Roll out into a long shape under repeated pressure, from top to bottom roll.

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  8.Wrap in plastic wrap and let rise for 10 minutes



9. Divide the bean paste filling into 25 grams each and shape into a round shape

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  10.Take a piece and press it in the middle with your hands, pinch both ends to flatten it, and use a rolling pin to roll it into a piece

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  11.Put the bean paste in place, wrap it into a round shape, and pinch to death

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  12.Wrap and place in a baking pan, brush with egg yolk and sprinkle with some black sesame seeds

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  13. Preheat the oven to 180 degrees for 10 minutes and bake on the middle shelf for 25 minutes

• 14.Fragrant