Steps of red bean paste shortcake, how to make red bean paste shortcake

condiments

Ordinary flour 100g

Lard 30 grams

2 grams of salt

5 grams of sugar

45 grams water

condiments

cake flour

100g

lard

50 grams

Red bean sauce

Proper amount

semen sesami nigrum

Proper amount

Method for making bean paste shortcake

1.

Water-oil skin: Flour 100g lard 30g water 45g salt 2g sugar 5g.

2.

Crispy: low-gluten flour 100g lard 50g.

3.

Knead all the materials in the water-oil skin into a bowl until a transparent film can be pulled out. Wrap it in plastic wrap and let it stand in the refrigerator for 30 minutes.

4.

Knead the dough and put it in the refrigerator for 30 minutes.

5.

Oil-in-water skin16g, pastry12g, and red bean paste 28g.

6.

Put the water and oil skin in a flat bag and put the cake down.

7.

After all the packages are wrapped, roll them into a tongue shape with a rolling pin.

8.

Roll up from top to bottom.

9.

Cover with plastic wrap and relax 10 minutes.

10.

Take it out and roll it into a beef tongue for the second time. After rolling, cover with plastic wrap and relax for 10 minute.

1 1.

Take out the cake embryo and pinch both ends.

12.

Squeeze and roll into a cake to wrap the bean paste, then close it and wrap it tightly.

13.

It's all wrapped up

14.

Rinse with egg yolk liquid and sprinkle with black sesame seeds.

15.

Bake the middle layer in a preheated oven 180℃ for about 25 minutes.