Crispy Bean Paste Cake

Crispy Bean Paste Cake

1. Take a group photo of the material

2. Oil core operation steps: mix low-gluten flour and white lard evenly

3. Knead into such a dough

4. Operation steps for water and oily skin: Pour the sugar into the basin, add water and salad oil and stir evenly

5. Add flour and knead it into water and oily skin

6. Relax for 30 minutes

7. There are 12 portions of water and oily skin, 10 grams each, and 12 portions of oil core, 5 grams each

8. Wrap the oil core with water oil leather, tighten the mouth, and roll it out into a tongue shape

9. Roll up, squash and fold in half

10. Then roll out the folded dough into a circle

11. 30 grams of red bean paste, wrap in the red bean paste, close the mouth and squeeze tightly

12. Press flat and slightly roll out into a circle, and cut with a knife on the round side of the cake.

13. Twist the cut part of the pie by 90 degrees, put it on a baking tray, brush with egg wash, and sprinkle with some white sesame seeds.

14. Put it in the preheated oven, heat up to 180 degrees, lower the heat to 140 degrees, and bake for 15 minutes

15. Waiting to be baked