Red Bean Lotus Seed Bite Cake

Red Bean Lotus Seed Bite Cake

1. 1. [Puff pastry recipe] 100 grams of butter, 170 grams of low powder, 30 grams of almond powder (can be replaced with the same amount of low powder), 40 grams of egg liquid, 50 grams of powdered sugar, and a little salt.
[Chestnut stuffing] (or other stuffing) 350 grams.
[Surface decoration] 1 egg yolk + a little egg white, moderate amount of cooked sesame seeds.
[Baking] The upper tube is 200 degrees, the lower tube is 180 degrees, and the middle layer is about 15 minutes.
The recipe of chestnut filling is attached to the back of the recipe for reference. You can control the amount of sugar and oil yourself. The method of bean paste filling is similar. Purple potato and taro filling are simpler. Just steam and press into a puree, add sugar and oil, and mix well.

2. 2. The butter is softened at room temperature, the low flour and almond flour are mixed through a sieve, the egg liquid is beaten, and the powdered sugar is well weighed. If there is no almond flour, it can be replaced with the same amount of low flour.
Mix all the ingredients together and knead until there is no dry powder particles. Arrange the dough, cover with plastic wrap and put it in the refrigerator for more than 1 hour

3. 3. Divide the refrigerated pastry dough into four even portions. This step can be done with the help of plastic wrap. The plastic wrap is laid flat, and the dough is placed in the middle. The plastic wrap is folded up and down, about 8 cm wide, and the dough is rolled from the center to the left and right sides.

4. 4. Take a portion and roll it into a long piece with a width of about 8 cm, knead the red bean and lotus seed filling into a long piece, and place it in the middle

5. 5. With the help of plastic wrap, lift up from the bottom to roll up the stuffing, roll it tightly, and the skin can completely cover the stuffing, and cut off the extra side. Every time you cut out the extra skin, you can finally knead it together and use it again. With the help of plastic wrap, roll the crisp strips evenly.

6. 6. Use a scraper to cut into small pieces about 1.5 to 2 cm wide.

7. 7. Put it neatly into a baking tray lined with greased paper, and preheat the oven up and down to 200 degrees. Brush the egg yolk twice

8. 8. Sprinkle an appropriate amount of sesame seeds.

9. 9. Put it into the preheated oven, adjust the temperature to 200 degrees (unchanged) and 180 degrees, bake for about 15 minutes, and the coloring is satisfactory.

10. 10. Put the baked bite on the grill and let it cool before storing in an airtight box.

11. 11. With a cup of rose tea, with three or five friends, a wonderful afternoon.

Tips:

1. The stuffing method is for reference. The amount of sugar and oil should be controlled by yourself. The method of bean paste stuffing is similar. Purple sweet potato and taro stuffing are simpler. Simply steamed and pressed into a puree, add sugar and oil and mix well.
2. A bite of crispy crust will absorb the moisture in the filling, if the moisture is too large after one day, it will easily become not crispy. If it doesn't crisp anymore, before eating, it will be restored by baking it at 200 degrees for another 5 minutes.