Red Bean Paste Shortbread
1.
Wash red beans
2.
Put it in a pot, bring water to boil, turn off the heat and soak for 1 hour. Add more water and boil to soften. In order to make the color more beautiful, you can add some red yeast rice noodles when cooking. This is up to your liking.
3.
Take out the boiled red beans and crush them, add brown sugar, honey and light cream and mix well.
4.
Put it in a non-stick pan and fry on low heat
5.
Stir-fried bean paste is dry, just pick it up into lumps and don't fall off.
6.
I refine the lard by myself. Slice the fat and put it in a non-stick pan over low heat.
7.
Be sure to refine it slowly on a small fire, and when you see the oil, it will be filled, so that the refined oil will be in vain.
8.
300 grams of flour, 30 grams of sugar, 90 grams of lard, 95 grams of water and an egg are alive into water and oily skin. I use the bread machine to live, and start the kneading for 20 minutes.
9.
200g flour and 100g lard live into shortbread
10.
The dough and shortbread are divided into 20 parts, the dough is wrapped with shortbread, wrapped into ingredients for later use.
11.
Dose
12.
Roll it out and roll it up.
13.
Rolled agent
14.
Roll it out again
15.
Roll up
16.
Prepared meringue sub.
17.
Cover with plastic wrap after all the ingredients are ready, and let stand for 15 minutes.
18.
Roll out
19.
Wrap red bean paste
20.
Close up
21.
Tuck it down and put it in the baking dish
22.
Cut the dough
23.
Brush the liquid egg yolk
24.
Sprinkle black sesame seeds
25.
Heat the oven up and down at 160 degrees for 25 minutes. The time and temperature are adjusted according to your own oven.
26.
The finished pie, let it cool, is super crisp, and it will drop slag when touched.
