coffee bean paste crisp
I don't have the habit of drinking coffee. Today, my colleague gave me a bag of coffee, but I can't throw it away. Make the best of everything and make a coffee-flavored bean paste cake
Recipe Recommendations
- ordinary flour appropriate amount
- instant coffee appropriate amount
- black sesame appropriate amount
- eggs appropriate amount
- red bean paste appropriate amount
- cornmeal appropriate amount
- edible oil appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for coffee bean paste crisp
1
Rinse the coffee with boiling water, let cool, and add yeast powder.
2
Add a small teaspoon of cooking oil, flour, and knead into a soft dough (oil skin).
3
Mix corn flour and flour in a ratio of 2:1, and add edible oil to form a crisp.
4
Rub the oil skin, squeeze it into small doses, and press flat.
5
Roll it out and place a small piece of pastry.
6
Wrap it like a steamed bun, and then lower it with your mouth facing down.
7
Roll it out, roll it out again (the more times, the more layers).
8
Finally roll it out, wrap it with the bean paste filling, and place it on a baking sheet (spread with a layer of tin foil so it won't get stuck, or brush it with oil).
9
Put it into the oven, bake at 150 degrees for 25 minutes, remove it, brush with egg yolk, sprinkle with black sesame seeds, and bake for another 5 minutes.