Red Bean Shortbread

Name: Red Bean Shortbread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 80g lard; 270g Red bean paste; 50g warm water; 5g Powdered sugar; 5g salt; 1 piece Egg yolk; Some Black sesame

by The kitchen of emblica honey

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Red bean shortbread can also be said to be Soviet-style red bean paste mooncakes. I feel better and more assured than those bought in the supermarket.
I had eaten Cantonese-style bean paste moon cakes when I was young, but my mother often cooked red beans for cooking, and it tasted like noodles. At that time, we didn't like red beans very much.
Come here to learn how to fry red bean paste with my mother-in-law. It is used to make fillings and wrap sticky balls. It is sweet and glutinous, a dessert that the locals love to eat.
Now that I learn how to make shortbread cookies, how can I miss this sweet and sweet red bean paste?
Water and oil skin ingredients: 100 grams of flour, 30 grams of lard, 50 grams of warm water, 5 grams of powdered sugar, 5 grams of salt

Pastry ingredients: 100 grams of flour, 50 grams of lard"

Ingredients

Red Bean Shortbread

1. Put all the water-oil-leather ingredients in a basin and mix well, knead until the film can be gently pulled out. Water and oil skin ingredients: 100 grams of flour, 30 grams of lard, 50 grams of warm water, 5 grams of powdered sugar, 5 grams of salt

2. Then round it up, cover it with plastic wrap and let it sit for half an hour.

3. Pastry ingredients: 100 grams of flour and 50 grams of lard. Mix the pastry ingredients well and form a dough. Cover with plastic wrap and let it sit for half an hour.

4. Divide the water oil skin into about 21 grams each. 9 copies. The shortbread is about 16 grams, 9 servings.

5. Take the water and oily skin and squeeze it, and put on the shortbread.

6. Put your right hand on the tiger's mouth and squeeze upwards. Wrap it up and face down after closing.

7. Do all the remaining 8 ones.

8. Take a piece of dough, press it slightly, and roll it into a beef tongue shape.

9. Roll it up gently and let it rest for 15 minutes.

10. Take the medicine again, roll it out, roll it up, cover it all, and let it rest for 15 minutes before filling it.

11. Divide the red bean paste into equal portions, about 30 or so. You can put a little less in the initial bag. Take the medicine seeds and squeeze them, and put on the red bean paste. The package method is the same as steps 5 and 6.

12. When all is done, rinse some egg yolk on the surface of the dough and sprinkle with sesame seeds. Preheat the oven at 175 degrees for 30 minutes.

13. Let the baked red bean paste shortbread cool.

14. After cooling, you can wrap it in paper and send it to friends and relatives. Go tall.

Tips:
1. It is not easy to form a dough when the water and oil skin is mixed well, and it will naturally become a smooth dough when it is kneaded until the film comes out.

2. Other fillings can also be used.

3. The surface of the egg yolk can be rinsed or not rinsed.