Melaleuca Red Bean Cake

Melaleuca Red Bean Cake

1. First make the red bean filling. After the red beans are cleaned, put them in a rice cooker, add enough water, and simmer for more than an hour

2. Make the skin. Add plain flour, sugar, corn oil and water to the bowl and mix well

3. Knead it into a smooth dough, stick it tightly, cover it with a layer of plastic wrap, and let it stand for half an hour

4. Make shortbread. Add ordinary flour and corn oil to the bowl, mix well, knead into a ball, cover with plastic wrap, and let stand for half an hour

5. The red beans are slightly dried, then add white sugar and pound into red beans puree

6. If the humidity feels too high, put it in a non-stick pan, fry for a while, and dry it a little

7. Divide the red bean paste into 25g small balls, set aside

8. Divide the water and oil skin into 25 grams and knead it into balls

9. Divide the shortbread into 15 grams and knead into balls

10. Cover all with plastic wrap to prevent it from drying out

11. Press the water-oil skin slightly to flatten it, and then roll it into a large dough sheet

12. Wrap the shortbread, close the mouth tightly

13. Cover with plastic wrap and let stand for ten minutes

14. Take it out and roll it into a beef tongue

15. Roll up from top to bottom, cover with plastic wrap, and let stand for ten minutes

16. Roll out a long beef tongue again, and roll it up from top to bottom

17. Press lightly in the middle, and then pinch

18. Press the palm of your hand into thin noodles and wrap the red bean paste in

19. Use a tiger's mouth to help close it, and tighten it.

20. Press down a bit again, put it in the pan, no need to add oil, fry slowly on low heat, and fry until golden brown on both sides.

21. Use two spatulas to help, and fry the edges

Tips:

The filling can be adjusted at will, and it can be replaced with mung bean or purple sweet potato.