red bean cakes
By KaileyDooley
It's really happy to lie leisurely on the sofa and enjoy the aroma of baking all over the room.
Recipe Recommendations
- low-gluten flour 150g
- eggs one
- white sugar 5g
- corn oil 35g
- salt a little
- red bean paste appropriate amount
- black sesame appropriate amount
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for red bean cakes
1
Prepare the materials. I use corn oil. I bought the red bean paste because I was too lazy, low-gluten flour, white sugar, and a little salt.
2
Crispy dough: 90g of low-gluten flour and almost 50g of oil. Water and oil skin: One egg, a little salt, appropriate amount of sugar, 35g of oil, knead the two dough respectively, and leave until it is simmered for 30 minutes.
3
When steaming the dough, first deal with the filling. Because it is a bought bean paste filling, it is a little thin, so it needs to be dealt with.
4
Sprinkle dry flour on the panel, dip appropriate amount of bean paste filling with dry flour, and knead into small balls.
5
Pull the dough into equal size doses.
6
Knead into small balls, and the water-oil skin will be a little bigger than the oil-meringue skin.
7
I'm out of words, just water and oil wrap around oil meringue.
8
The seal needs to be properly sealed.
9
Seal the seal face down and roll it into a long strip.
10
It would have been so long.
11
Then roll it up from bottom to top.
12
Close your mouth and face it down.
13
Roll it out again. This has to be repeated 4 or 5 times.
14
Finally like this.
15
Wrap in red bean paste filling.
16
Don't forget to grease the baking sheet and place in the cute little balls.
17
Brush with egg liquid.
18
Dip water on a rolling pin, then dip in black sesame seeds and point on the small ball.
19
Finally we can roast.
20
At 190 degrees, the middle layer takes 20 minutes to bake.
21
Isn't it cute? Allow me to forget to take a cut photo, but it was all eaten up. It was really crispy.