Hong Li Hydrangea Cake

Name: Hong Li Hydrangea Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 150g White bean paste; 300g Meringue; 30g butter; 1 piece Egg white; 10 pcs Chestnuts (fresh)

by RubyHu

4.6 (1)

Favorite

5

Difficulty

Easy

Time

1h

Serving

3

During the small and long Spring Festival holiday, friends and relatives always visit relatives and friends, so as the host family, always prepare some snacks for guests to taste. In order to make a good start, today's Hongli Hydrangea Crisp is the most suitable. The filling is made of rose bean paste, which not only has the fragrance of rose but also symbolizes good luck in red. It is wrapped with sugar-fried chestnuts and cross-woven with puff pastry to form a hydrangea. It has a round shape and a crispy texture.

Ingredients

Hong Li Hydrangea Cake

1. Soak the white kidney beans in boiling water for 30 minutes and peel them

2. Put the peeled white kidney beans into a pot, pour in cold water about 2 cm higher than the white kidney beans, cover the pot and boil on high heat. Change to medium heat and cook for 20-25 minutes until the white kidney beans are cooked.

3. Puree with a blender, pour into a non-stick pan, and fry until 80% dry

4. Pour in the caster sugar and fry until the caster sugar melts

5. Add the red yeast rice powder, maltose, and rose essence, stir-fry evenly, until one piece can be made into a ball with your hands

6. Fried rose bean paste, set aside

7. Take 15 grams of rose bean paste, wrap 1 sugar-fried chestnut kernels, a total of 10, divide the puff pastry into 0.8 cm wide strips

8. Take 12 wide strips, press one by one as shown in the picture, and weave

9. Woven into a 6x6 mesh

10. Turn it over and place it on a piece of oiled paper, and wrap it with rose bean paste and chestnut stuffing

11. Wrap the oil paper tightly with your hand

12. Remove excess dough

13. Use a small brush to apply the egg yolk liquid

14. Sprinkle with white sesame seeds, preheat the oven for 15 minutes in advance, 170 degrees, upper and lower heat, middle layer, roast for 30 minutes until the surface is golden brown