Rou Fong and Red Bean Paste

Name: Rou Fong and Red Bean Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 12g Sugar; 40g Corn oil; 0.5g salt; 20g egg; 30g Pork floss; 120g Red Kidney Bean Filling; 8g olive oil

by Shredded Potato Burrito

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Children who like to eat crispy snacks should have eaten a bite of crispy. The crispy skin is wrapped in jujube paste, red bean paste and other fillings. No matter how you eat it, it is not addictive. A bite of crispy is mostly butter. Today I used the vegetable oil-corn oil to make the crust, first cooked with red kidney beans and pork floss. The finished crust was crispy, not greasy, and the filling was sweet, but it was done a little bit less, and it was wiped out by the two little guys at home before it was allowed to cool. The main ingredient is the ingredients for the puff pastry, and the auxiliary ingredients are the ingredients for the filling.

Ingredients

Rou Fong and Red Bean Paste

1. Corn oil and sugar are ready.

2. Stir well until the sugar is emulsified.

3. Pour in the egg mixture, sift in the flour and salt.

4. Stir it into a floc.

5. Knead it again.

6. Put the dough in the food bag. Roll into a rectangular pie about 3mm thick. Put it in the refrigerator for half an hour.

7. I use red kidney beans boiled by myself, mashed with sugar, put in a non-stick baking dish, and added olive oil. Stir-fry over medium heat.

8. Stir-fry the kidney bean stuffing until slightly dry, then it can be served and let cool.

9. Fill the meat with crispy floss.

10. uniform.

11. Take out the puff pastry, rub the pork floss and kidney bean filling into long strips and set aside.

12. Roll up.

13. Divide into small pieces about 1.5cm wide.

14. Put it on the baking tray. Brush some egg mixture and sprinkle some sesame seeds.

15. Preheat the oven in advance, put it in the middle of the oven, and heat up and down for 20 minutes. Let it cool and let it cool down.

Tips:
After adding the egg liquid, you can beat it evenly and then sift in the flour. Don't knead the dough too much, just mix it well.
When frying the stuffing, it is better to use a non-stick pan for better operation. The stuffing should not be fried too dry, so as not to add the pork floss and make it difficult to knead into strips.
The oven time is set according to the performance of your own oven.