Bean Paste
1.
The production of water and oily skin: raw material all-purpose flour, sugar and butter
2.
After the butter is softened at room temperature, mix it with flour
3.
After adding sugar and water, knead into a dough
4.
Knead the dough with the root of your palm, so that the flour, butter, water, and sugar are fully integrated
5.
The kneaded dough is softer, wrap it in plastic wrap and put it in the refrigerator for 20 minutes
6.
The production of shortbread: The raw materials are butter, all-purpose flour, and corn starch. (I don’t have low-gluten flour, so I use medium-gluten flour and cornstarch to make low-gluten flour)
7.
After the butter is softened, mix it with flour and rub it with your hands.
8.
The kneaded pastry is delicate and soft
9.
Take out the water and oil skins from the refrigerator, divide them into small doughs of about 16 grams, and cover them with plastic wrap
10.
The shortbread is also weighed, divided into small groups of about 12 grams, and covered with plastic wrap
11.
Pinch the water and oily skin into a round shape, put the shortbread into it, gently push up with the mouth of the right hand, and then pinch tightly at the mouth
12.
(I changed the plastic panel so that it is not easy to stick to the panel during operation), gently roll out the small dough into a strip
13.
Then fold it from top to bottom, fold the lower part from bottom to top, roll it out gently, fold it again, and roll it into a large dough sheet, roll it out three times in total.
14.
(Forgot to take the red bean paste filling), divide the red bean paste filling into 20 grams, then roll it into a circle, take out a red bean paste filling and put it in the puff pastry, wrap it like a bun, and then arrange it into a uniform circle. The dough is ready
15.
Preheat the oven up and down to 180 degrees, smear the surface of the bean paste with egg liquid (the whole egg I used), and then sprinkle with black sesame seeds. After preheating, put it into the oven, fire up and down 180 degrees, bake for 40 minutes, and the surface will be golden. Can be baked
16.
Finished product
17.
Finished product
Tips:
I don't have low flour, it is made with all-purpose flour and cornstarch. The softness and hardness requirements of the water and oily skin are the same as that of the shortbread, and the water and oily skin is wrapped in the shortbread and rolled three times. The temperature setting of the oven is set according to the characteristics of your own oven.
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