Yeast Bean Paste Shortbread

Name: Yeast Bean Paste Shortbread
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g All-purpose flour; 4g Yeast (dry); 40g Caster sugar; 40g Corn oil; 220g Shimizu; 200g All-purpose flour (puff pastry); 95g Corn oil (puff pastry); Some Red bean paste

by Zhibao's mom who loves food

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

When it comes to breakfast cakes, everyone will think of scallion pancakes, egg pancakes, or potato pancakes. Today I am going to teach you how to make shortbread cookies. The filling is my son’s favorite bean paste filling. This shortbread cake The taste is soft and fragrant, and the scumming is straight after one bite. It is delicious. Everyone has eaten the pastry, but the soft taste is estimated to be few people who have eaten it. The secret of its deliciousness is that the pastry I made is a dough version. After the dough is fermented, the taste is naturally fluffy and soft, and it is wrapped in pastry Afterwards, the bite is clearly layered, fragrant and crisp, and it is not greasy to eat. Although there are a lot of steps for red bean paste shortbread, it is actually not difficult at all. As long as you follow my steps step by step, you will surely be successful. People usually worry about the quality of the oil when they eat shortbread cakes bought from outside, so you don’t have to worry about this when you make them yourself. Let’s take a look at how to do it together!

Ingredients

Yeast Bean Paste Shortbread

1. First put all the ingredients of the oil skin dough into the bread machine and knead it into a smooth dough. Because the water absorption of flour is different, it is best to add water to the flour in batches, and increase or decrease the amount of water according to the actual situation.

2. Put the kneaded dough in a container, cover with plastic wrap, and ferment at room temperature to double its size.

3. Poke a hole in the middle of the dough with your finger. The hole does not shrink or collapse, indicating that the dough is fermented in place.

4. When the dough is fermented to make shortbread, put 200 grams of flour into a bowl, pour in the heated cooking oil, stir evenly with chopsticks, and serve as a shortbread dough.

5. Knead the fermented dough to exhaust air, and weigh it after being rounded, divide it into 16 small doughs of equal size, and knead them round.

6. Take a small dough, press it with your hands into a round cake with a thick middle and thin sides, wrap it in an appropriate amount of pastry, and pinch it tightly like a bun.

7. Then use a rolling pin to roll it into a beef tongue shape.

8. Rolled from top to bottom into a long strip.

9. Then squeeze it by hand, roll it into a strip with a rolling pin, erect the strip of dough, squeeze it with your hands, and roll it out.

10. Wrap an appropriate amount of red bean paste, and shape it into a round like the way of pastry, and flatten it into a round cake with your hands.

11. Brush the pan with a thin layer of cooking oil. After the oil is hot, add the bean paste shortbread, and bake it until golden on both sides. The cooked shortbread will bulge on both sides and the cake will be crisp.

12. Eat one while it's hot, the bean paste is sweet but not greasy, and the cakes are crispy and have a great taste.

13. Want to eat?

Tips:
1. Don't use too much heat when pancakes, otherwise the surface will be battered and the inside will not be cooked.
2. It's hot now, don't overdo it, otherwise the taste will not be good.