27's Baking Diary-honey Bean Crisp

27's Baking Diary-honey Bean Crisp

1. Prepare ingredients-meringue.

2. Prepare ingredients-honey bean paste.

3. After the butter has softened, add powdered sugar and salt to beat with an electric whisk.

4. Pour in the egg mixture and continue to stir with a whisk until the eggs and butter are completely integrated and light.

5. Sift the flour and milk powder into the butter mixture, mix well with a rubber spatula, and mix until there is no dry powder.

6. Divide the dough into 30g small doughs and start wrapping. After wrapping, make it into your favorite shape. If you have a mold, you can directly shape it with a mold.

7. Put it in the preheated oven, 175℃, upper and lower heat, middle level, about 15-18 minutes.

8. If a mold is used, it must be completely cooled before demolding.

Tips:

1. The stuffing can be replaced with any stuffing you like, of course, including pineapple stuffing, um~



2. The puff pastry is very difficult to pack, so be careful. After the stuffing is put in, it is easy to break when wrapping, so be careful.



3. If it is a soft filling such as pineapple filling, pack it according to the ratio of 2:3 between the crust and the filling. If the whole pastry is 50g, then the crust is 20g, and the filling is 30g. There will be thin skins and lots of stuffing.



4. After baking, it is best to wait for it to cool, seal it, and store it at room temperature for more than 4 hours before eating. The taste will be even better.





Alright~ The fragrant and crispy honey bean cake is complete~ I wish everyone a good appetite~~ See you next time~~~