[red Bean Paste Cookies] A Warm and Plain Taste

Name: [red Bean Paste Cookies] A Warm and Plain Taste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g Low-gluten flour; 1 piece egg; 10g butter; 45g Caster sugar; 5g milk; 1g salt; 1g baking soda; 150g Green bean paste; 1 piece Liquid egg yolk; Some sesame; Some water

by Sang Dolma

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Food is an art that can give people enjoyment. In addition to surprises on the tip of the tongue, if there are different shapes, it will make people's eyes bright and visually enjoyable. The same food, with a slightly different shape, is of course more popular. I am used to eating crunchy, heavy oil, sweet and greasy biscuits. Change the flavor and make a soft, less oily biscuit, and it looks very cute. It has a pointed head and a round belly, which is somewhat similar to a peach in shape. This biscuit is similar to soda biscuit, which is a kind of fermented biscuit. It is also my favorite biscuit, with homemade mung bean paste filling inside, which is very creamy and soft. When it was just baked, it broke into two pieces, and the stuffing inside was still steaming hot, and the aroma was permeating everywhere. The attractiveness really made you feel uncontrollable. "

[red Bean Paste Cookies] A Warm and Plain Taste

1. Prepare the required materials;

[red Bean Paste Cookies] A Warm and Plain Taste recipe

2. Mix the eggs, melted butter, fine sugar, and salt, and beat them evenly with a manual whisk;

3. Add milk and continue to beat evenly; sift in low-gluten flour and baking soda, and mix the dough with a spatula;

4. Cover the dough with plastic wrap for later use;

5. Divide the mung bean paste into several equal parts and roll them into small balls;

6. The dough is also divided into several equal parts, rounded and squashed into a pie, wrapped in red bean paste balls; sealed like a bun, then rounded, then flattened, and gently pinched sharp corners with your thumb and forefinger;

7. Dip a small amount of water on the tip of the tail, and dip a layer of sesame on the surface; spread oil paper on the baking tray, put it in the baking tray, dip a small amount of egg yolk with a brush, and brush on the place where there is no sesame;

8. The oven temperature is 170 degrees and the time is 17 minutes. After preheating, put it in the baking tray.

Tips:
1. The butter used in the recipe can also be replaced with corn oil, etc., just tasteless;
2. After adding baking soda, under the high temperature of the oven, the skin will swell and swell, the taste will be soft, and the look is very gratifying. In the last few minutes of the oven's work, take care of it to avoid cracking the skin;
3. Many of my biscuit recipes are made with baking soda, and this one is the same. I want to emphasize the amount of baking soda. Try not to weigh 1g. Most household scales are not as accurate as 1g. , Weigh 0.5g more, the roasted taste may be bitter, it is best to use a spoon, generally 1/8 teaspoon is basically enough;
4. The stuffing in this recipe is my homemade mung bean paste, which tastes very good. If there is no mung bean paste, you can change it according to your own preferences. Red bean paste, lotus paste, etc. can be used;
5. The taste of this biscuit is very soft. I think it tastes better when eaten hot. In addition to children, it is also very suitable for the elderly with bad teeth.