Yeast Multi-layer Red Bean Paste Cake
by Misty soul
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add yeast and a little sugar to the flour (to promote fermentation, but not to add).
2. Add water to knead into a smooth and soft dough, put it in the refrigerator to ferment.
3. This is the dough made the next morning.
4. Take out the exhaust.
5. Divide into small portions, round them one by one, and relax for a few minutes.
6. Heat the flour with oil to make thin pastry.
7. Take a dough and roll it out.
8. Spread a layer of shortbread.
9. Make a cut along the radius.
10. Roll up along the radius.
11. All rolled up.
12. Pinch your mouth tightly.
13. Stand up head down.
14. Press flat.
15. Roll it out slightly, with thin edges and thick middle.
16. Put in an appropriate amount of red bean paste.
17. wrap up.
18. Close your mouth down.
19. Roll it out and let it stand for a few minutes. Now prepare the next dough.
20. Fill the pot with oil and heat up, and put the cake embryo after standing still.
21. Bake in medium and small heat, turn it over when it is golden on one side.
22. Both sides are baked until golden, and the cake will bulge.
23. The skin is crispy and multi-layered, and the filling is soft and sweet.
