Cocoa red bean crisp
By BritneyHauck
I tried making it once last night. Chinese meringue snacks are very delicious and crispy. In the morning, I served with soy milk and fried two eggs. It was a good breakfast. It was just that it was not very good this time. I will improve it next time ~!
Recipe Recommendations
- water 35 grams
- flour 80 grams
- lard 25 grams
- low-gluten flour 73 grams
- cocoa powder 2 grams
- red bean paste 100 grams
Steps for Cocoa red bean crisp
1
Make water and oil skins first: Add sugar, water, and lard to the flour, knead into a smooth dough, cover with a cloth or plastic wrap and relax for 15 minutes.2
Make crisp: Mix low-gluten flour, cocoa powder and lard well, knead into dough, cover with cloth or plastic wrap and relax for 15 minutes.
3
Divide the water, oil skin and crisp into 10 portions evenly.
4
Press a portion of oil skin flat, wrap it in the pastry, and roll it into long strips with a rolling pin.
5
Roll up the dough from one end and roll it into a long strip with a rolling pin.
6
Repeat again, then roll up.
7
Stand up and press into a round dough sheet.
8
Wrap all dough sheets with filling.
9
Put into the middle layer of a preheated 190-degree oven and bake over high heat for 25 minutes.
10
Finished product drawing.