Madou crisp
There was a lot of rain this summer, and it was inconvenient to go out. I wanted to make red bean crispy, but there were no red beans, so I used the red bean paste I bought. There were sesame seeds in it, which was greasy and sweet. But after making it, it felt okay. The meringue had neutralized part of the sweetness, and the sesame flavor on the surface also covered the greasy feeling.
Recipe Recommendations
- ordinary flour 350 grams
- corn oil 40 grams
- water 120 grams
- lard 80 grams
- red bean paste 350g
- black sesame 1 small disc
- white granulated sugar 30 grams
- water-oil dough appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Madou crisp
1
Make up two dough separately and relax for half an hour.
2
Roll out the water-oil dough, wrap it around the pastry dough, close it and pinch it tightly, and roll out into long oval slices.
3
Fold the long sheet in three, relax for 20 minutes, roll it out, and continue to fold the quilt.
4
Squish the face and roll it into a cylindrical shape.
5
Divide into appropriate sized doses.
6
Press slightly flat.
7
Red bean paste.
8
wrapped inRed bean paste.
9
Close your mouth and pinch tightly.
10
A little plastic surgery.
11
Dip the surface with sesame seeds and drain on a baking sheet; preheat the oven, medium at 200 degrees, and bake for about 25 minutes.