Red bean paste cake
Overview
Chinese dim sum is uniquely delicious. Thousand layers of puff pastry are served with various fillings. You can taste them slowly. They are delicious and very different from Western pastries. People who like them can't stop.
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Ingredients
Steps
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Make water-oil skin: Put all ingredients A together.
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Knead the dough with your hands into a smooth dough, cover with plastic wrap and set aside to rise for a quarter of an hour.
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Make puff pastry: Put all ingredients B together.
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Knead it into a smooth dough with your hands, cover it with plastic wrap and let it rise for a quarter of an hour.
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After the dough has risen, use a kitchen scale to divide the two types of dough into 20 equal portions (you decide how many portions to divide).
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Take a small dough with oily skin, roll it out, wrap it with a portion of pastry, and wrap it well with the tiger's mouth of your right hand. The closing must be firm.
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Wrap all the pastry in turn.
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Take a small dumpling that has been wrapped in pastry and use a rolling pin to roll it into a shape of beef tongue.
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Roll up from top to bottom.
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With the interface at the bottom, roll it out again into the shape of beef tongue.
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Roll up from top to bottom.
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Make all the little preparations.
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Take a small dose and stand it up as shown.
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Press down with your palms and roll into a round shape with a rolling pin.
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Wrap in red bean paste filling and wrap well.
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Press slightly with your hands into a round cake shape.
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Make all the small ingredients in sequence. Preheat the oven to 180 degrees.
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Place on a baking sheet, brush with egg wash and sprinkle with sesame seeds.
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Place in the preheated oven, middle layer, with upper heat at 170 degrees and lower heat at 150 degrees for about 20 minutes.
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Picture of the finished product, look, Thousand-Floor Pastry!
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Finished product picture.
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Finished product picture.
