Red Bean Crisp

Red Bean Crisp

1. Prepare all kinds of ingredients, cut the butter into small pieces and soften it at room temperature.

2. First make the red bean filling: wash the red beans, add 2 times the water, pour it into an electric pressure cooker, and select the "beans" program to cook. If you don’t have an electric pressure cooker at home, you can soak the red beans overnight and cook them in an iron pan.

3. Pour the cooked red beans into the soup, add white sugar while it is hot, and mix well.

4. Let the flavored red bean paste cool in the air, squeeze it into 25g balls each with your hands, and set aside for later use.

5. Then make the crust: Cut the butter into small pieces, soften it at room temperature, add icing sugar and salt and mix well, then use a whisk to beat until smooth.

6. Add the egg liquid, beat until it is completely combined and there is no separation of water and oil, and then sift into the low-gluten flour to form a dough.
Tips: It is best to keep the eggs at room temperature instead of just taking them out of the refrigerator. It is easier to mix them with the butter. If low-gluten flour is not available, ordinary flour (dumpling flour) can also be used.

7. Cover the dough with plastic wrap and let it stand for 10 minutes. At the same time, preheat the oven and fire up and down 180 degrees for 10 minutes.

8. Next stuffing: Divide the dough into 25 grams each, shape it into a ball and squeeze it into a pancake in the palm of your hand. Put the red bean filling in the middle. The skin filling ratio I used is 1:1, and it can also be changed to 4:6 according to the size of the mold.

9. Just like wrapping moon cakes, press the outer skin while rotating upwards, while closing the mouth, wrapping it into a ball shape.

10. Into the mold: Put it into the oval mold, evenly press the four sides lightly to make the surface smooth and the surroundings are fully fitted to the mold. There is no need to brush the oil around the mold, and it will not stick. The baked product will be a circle smaller than the mold, and it is easy to demould.

11. Baking: Put the mold in the baking tray, put it in the middle of the preheated oven, and bake at 180 degrees for 15 minutes. The specific time and temperature should be adjusted according to the size of the mold and the actual oven temperature.

12. Demoulding and letting cool: After baking, demoulding, let cool. Break it apart and take a look, the outer skin is evenly thick, crispy and scumming. The red bean filling powder inside has a sweet taste and is delicious.

Tips:

1. Don't boil the red beans too soft, or they will lose the texture of the pellets. But don't be too hard, it is easy to puncture the outer skin when wrapping. You can take a boiled red bean and twist it with your fingertips.
2. The red bean soup must be drained, or if the filling has too much moisture, the crust will burst during baking. The leached red bean soup can be used to cook rice or eaten with sugar or drink as a drink.
3. The sugar in the red bean paste should be added in portions, stirring each time until it melts before adding the next time. Taste the taste when you feel almost done, subject to personal taste.
4. Cut the frozen butter into small pieces to make it easier to soften, and it is enough to soften it to the point that there will be a hole in the finger. Don't heat the butter into liquid, it will affect the crisp taste.
5. The butter does not need to be over-whipped, just stir it until it is smooth. The salt is added to control the expansion and deformation during baking.
6. The prepared red bean pastry should be sealed and stored to prevent moisture from affecting the taste. It can be stored for 3 to 5 days at room temperature, and it can be stored in the refrigerator for a week. But my family eats up when it's done, and it doesn't last for three to five days.