A Bite of Red Bean Paste

Name: A Bite of Red Bean Paste
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Red bean paste

by Kexin yk

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

From the matcha almond Fenna, I saw this small snack made by the famous master Feijuan. I like it very much. It's a good choice as a snack. I made it to my daughter today. The finished product is very very crisp, one bite at a time. Although the sugar is reduced, it still feels a little sweet. It is probably the reason why the red bean paste is sweet.
A mouthful of red bean paste is a bit sweet, so it's best to go with some tea to relieve the greasiness. At noon, I made a pot of Tieguanyin, mixed with a bowl of yogurt and fruit. Sip tea slowly while tasting red bean paste, life is so beautiful!

Ingredients

350g Red Bean Paste

A Bite of Red Bean Paste

1. Soften the unsalted butter at room temperature

2. Add powdered sugar and mix well with an egg beater. Stir with a blender until the volume becomes larger and the color becomes lighter.

3. Add the beaten whole egg liquid in portions, and beat evenly at a medium speed (but also need to be stirred after each addition until it is completely absorbed before adding the next time).

4. State after beating

5. Sift the low-gluten flour and almond flour into the egg batter, stir evenly with a spatula. Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.

6. Take out the refrigerated dough, divide it into 70g small doughs, shape them into long strips, and gently roll them into slices. Divide the red bean paste into 70g portions, and shape them into 20-25cm long strips.

7. Wrap the bean paste strips, use a scraper and plastic wrap, lightly wrap it up and knead it to close the mouth.

8. Rub the dough gently to make the thickness of the dough even.

9. With the mouth facing downwards, use a small scraper to cut a small section of about 2cm in length

10. Arrange into the baking tray one by one.

11. Use a brush to apply the beaten egg yolk on the surface. It is best to brush it all over again, and finally put a little sesame on the surface.

12. Put it in the preheated oven to 175 degrees, middle level, about 18-20 minutes.

Tips:
Encountered a little trouble in the production process. After being beaten, the dough is very soft and sticky, even if it is refrigerated for an hour, it is not easy to handle. The whole process is completed with the assistance of plastic wrap. I was wondering, can I do it later without passing it, and the dough will be more obedient?