Crispy Bean Paste

Let’s take a group photo of the materials

Steps for making oil core: Mix low-gluten flour and white lard evenly

Knead the dough like this

Steps for water-oil skin: Pour the sugar into a basin, add water and salad oil and stir evenly

Add flour and knead into a watery crust

Relax for 30 minutes

Divide the water and oil skin into 12 portions, each portion is 10 grams, and divide the oil core into 12 portions, each portion is 5 grams

Wrap the oil core with water and oil skin, tighten the mouth, and roll it out into a tongue shape

Roll up, flatten and fold in half

Then roll out the folded dough into a round shape

Divide 30 grams of bean paste into each portion, wrap the bean paste filling in, and pinch tightly

Flatten it slightly and roll it into a round shape. Cut the round edge of the cake with a knife at intervals

Twist the cut edge of the cake 90 degrees, place on a baking sheet, brush with egg wash, and sprinkle with some white sesame seeds

Place in the preheated oven, heat to 180 degrees, lower heat to 140 degrees, and bake for 15 minutes

Waiting for release

Overview