Red Bean Crisp
1.
Prepare water and oil leather materials. (100g all-purpose flour, 15g fine sugar, 40g water, 10ml whole egg, 10g lard)
2.
Pour all the water and oil leather materials into the deep basin
3.
Then mix everything well and knead it into a dough, not too dry
4.
Divide the dough into 12 portions, cover with plastic wrap and relax for half an hour
5.
Then prepare the red bean pastry and pastry ingredients
6.
Mix 100 grams of pastry ingredients with 50 grams of lard
7.
Keep kneading until it becomes a ball
8.
Divide into 12 more parts
9.
Take a piece of water and oil crust and roll it into a round shape, and put the pastry dough on the water and oil crust to bake
10.
Put down
11.
Roll the wrapped dough into an oval shape and roll it up from top to bottom
12.
The rolled dough rotates 90 degrees and rolls it out again
13.
Roll up again from top to bottom, cover with plastic wrap and let stand for 15 minutes
14.
Rub the red bean paste into a circle
15.
Take a piece of puff pastry, roll it into a round piece, and wrap the red bean filling
16.
Put down
17.
Put the wrapped red bean pastry on the baking tray
18.
Then brush with egg wash, sprinkle with white sesame seeds
19.
Preheat the oven to 200 degrees, and roast the middle layer on the upper and lower fire for 15 minutes, and the surface will be golden.
Tips:
If it’s too thin, it’s a little cracked. Try to make the puff pastry thicker. The stuffing package is less, and the taste will be better.
