Bean paste cake
Overview
This is a snack I've been wanting to try for a long time and it turned out to be a huge success and tastes great.
Tags
Ingredients
Steps
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Group photo of raw materials. They are butter, egg liquid, sesame seeds, powdered sugar, and milk powder.
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Sift the low-gluten flour and prepare.
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Soften the butter, add sugar in three batches and beat until fluffy. The color of the butter will turn white and the volume will increase. At the beginning, the butter was not completely softened and it was beaten into pieces. I just used a hair dryer to help.
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This is the butter I whipped up with the help of a hair dryer.
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Add the egg liquid in three batches, be sure to add it little by little, otherwise it will not be easy to combine.
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Add cake flour
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Add milk powder.
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After adding the two kinds of powder, mix well. Do not over-stir or it will become crispy and affect the taste.
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After mixing evenly, put it into a plastic bag. It was originally meant to be rolled into a ball, but then I thought that flattening it would speed up the freezing speed, so I flattened it. Sure enough, it was much faster, and it only took ten minutes.
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After freezing, use a rolling pin to shape the dough into a 3 mm thick sheet.
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Take out the bean paste, shape it into a round shape, and place it on the dough sheet. If you want more bean paste, make it thicker. Mine is a little thinner.
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Roll up the dough and arrange it. Cut off excess dough.
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Cut into appropriate sizes, place on a baking sheet lined with greaseproof paper, and place them evenly. There is just enough material on it.
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Brush each one with egg wash.
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Sprinkle with sesame seeds.
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Preheat the oven to 180 degrees for 30 minutes, brushing again with egg wash halfway through. Done.
