bean paste crisp
By MilanBlick
Ingredients: high-gluten flour,low-gluten flour,water,corn starch,lard
Recipe Recommendations
- high-gluten flour appropriate amount
- corn starch appropriate amount
- lard appropriate amount
- water appropriate amount
- low-gluten flour appropriate amount
Steps for bean paste crisp
1
Meringue: Stir well with high-gluten flour + corn starch, lard, and water (milk).
2
..........
3
Knead into dough.
4
Ghee: low-gluten flour + lard (no water can be added). You must be patient in this process. Your hands are sticky at first, but then you slowly knead them into the flour.5
Butter crust: Squeeze the meringue crust and butter into strips, and add 9 doses respectively.
6
Take a meringue agent and roll it into a round shape, put a butter agent on top, wrap it with the mouth facing down.
7
Roll the dough into a tongue.
8
Roll it up and wake up for 10 minutes.
9
Turn the dough down and roll it into a tongue.
10
Roll it into strips.
11
Cut the rolled strip in the middle with a knife.
12
(At this time, you can see that the dough is already in circles in the middle.) Take half and press it into a circle, so that the circles face down.
13
Put the bean paste on the reverse side.
14
Just wrap it up and make it look good.
15
Lay tin foil on the inside of the baking sheet and rinse with a layer of cooking oil. Preheat the oven at 180 degrees, bake at 180 degrees for 30 minutes, and bake at 200 degrees for another 15 minutes.