Red Bean Barley Quicksand Crisp
1.
Prepare materials.
2.
Add warm water to the yeast and mix well.
3.
Add sugar and salt to the flour and mix well.
4.
Mix the materials from the previous two steps into a dough.
5.
Add butter 2 and beat with a whisk and dough joint for 5 minutes.
6.
Cover with cling film and refrigerate overnight.
7.
Put the butter 1 into the food bag in advance, press it into a rectangular shape, and refrigerate to form. Take out the dough, roll it into large pieces, and wrap it with butter.
8.
Then start to fold the quilt, put it in the refrigerator for 20 minutes each time, and then start the next time, a total of 4 times.
9.
Red beans and barley are cooked and pureed, add hawthorn sticks, simmer on low heat, add butter 3, refrigerate for 30 minutes and set aside.
10.
Roll the puff pastry into a sea thread, wrap the filling, put it in the oven, 180 degrees, 20 minutes.
11.
Eat it while it's hot, the crispy skin, the filling of quicksand, the sweet and sour hawthorn is really delicious!
Tips:
I used a lot of butter to make the filling because of its characteristics of condensation and melting when exposed to heat. This quicksand is natural and very fragrant. With the addition of hawthorn sticks, it is completely greasy! Sweet and sour, crispy and crunchy, come together! 😍
