Bean Paste

Name: Bean Paste
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 140g Arowana low-gluten flour; 45g Almond powder; 100g Unsalted butter; 40g Whole egg liquid; 50g Sugar; Some Red bean paste

by Yoha Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

One bite of small snacks, the skin is crispy, and the filling is sweet red bean paste. It is estimated that many people have eaten it when they were young. Even if they eat this now, they are full of childhood memories. The dim sum is so small that it is very suitable for many children in the previous family. Buy a bag and a large pile, and a pile is divided in front of each child. There is no need to fight or grab, everyone has a share.
I have been a foodie since I was a child, and I am very curious about how dim sum is made, and I feel that the people who make these things are very mysterious. After having the oven, I found that the practice of a bite of crisp is very simple, it can be said that it is zero failure, especially suitable for novice baking. A mouthful of crisp is actually a Chinese dessert. The crispy outer skin is wrapped with delicate red bean paste. It can be made with vegetable oil, lard or butter. The crisp effect of vegetable oil is a little worse than that of butter or lard. "

Ingredients

Bean Paste

1. Prepare the ingredients and use the butter after softening at room temperature.

2. Put white sugar in the softened butter, and I use soft white sugar instead of powdered sugar. Use a spatula to cut and mix a few times to let the sugar and butter fuse to avoid splashing the sugar when whipping.

3. Use an electric whisk to beat the butter until it is fluffy and white in color. Add the whole egg liquid in portions and continue to beat.

4. The egg liquid is added in 3 to 4 times, and each time the egg liquid is added, it must be beaten evenly. In the picture, after all the egg liquid is added, the butter is evenly beaten.

5. Sift in the mixed low flour and almond flour, press with a spatula to cut and mix.

6. Wrap the well-mixed batter with plastic wrap and put it in the refrigerator for one hour.

7. Cut the refrigerated dough into 3 strips, about 80 grams each. Put a piece of dough with plastic wrap, sprinkle a little dry powder, roll it out into a rectangle with a rolling pin, put a piece of red bean paste in the middle, the bean paste is about 60 grams.

8. Wrap the dough with red bean paste with the help of plastic wrap and roll tightly.

9. Use a spatula to cut into small pieces of about 2 cm, and place them in a baking tray. The expansion force of this dough after baking is not large, so there is no need to have a large distance. Brush the surface of the dessert with a little whole egg liquid (the liquid egg yolk is also OK), and sprinkle a little white sesame seeds.

10. Preheat the oven at 180 degrees above the fire and 160 degrees below the fire. Preheat the baking tray in place and put it in the middle and lower layers of the oven. Bake for about 20 minutes.

11. After baking, take out the baking tray. When it is hot, it will still be soft in a bite, and it will become crisp when it is let cool. After cooling, the bite of the crisp should be stored in a fresh-keeping box to avoid moisture.

Tips:
The bites are small, so they are suitable for one bite. Almond flour in the recipe can be replaced with the same amount of low flour. This recipe can be baked in one pan (28*28 square pan).