Red bean sesame crisp
By VicentaLakin
Recipe Recommendations
- low powder
- white granulated sugar 40g
- water 100g
- butter
- red bean paste appropriate amount
- coconut appropriate amount
- egg yolk one
- black sesame appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Red bean sesame crisp
1
Melt the butter in a microwave (or melt under water), mix the water and oil crust materials into a smooth dough, and let stand for 20 minutes. (I didn't melt the butter, it didn't work very well, so I recommend melting it into a liquid and mixing it with the dough here.); Mix the crispy ingredients, knead it into dough, let sit for 15 minutes, and wrap it in a plastic bag to wake up.
2
Stir the bean paste filling into the coconut paste and knead it into small balls
3
Wrap a small dough with water and oil skin into the butter dough
4
Close down
5
Roll it into an oval shape with a rolling pin
6
Roll it down. Roll out all the crispy crust in this way, cover it with plastic wrap, and let sit and relax for 20 minutes.
7
Use a rolling pin to push the crispy skin out in the long direction again
8
Roll it down again, roll it all out, cover it with plastic wrap, and let sit and relax for 20 minutes.
9
Roll all the relaxed meringue into round slices
10
Wrap in 1 filling
11
After shaping, drain into a baking sheet with the mouth facing down
12
Brush the egg yolk on the surface, then dip in black sesame seeds in the oven, preheat to 200 ° C, bake for about 20-25 minutes until the surface is golden yellow.