Pan-baked bean paste cake
Overview
While there is still bean paste, make more bean paste snacks. This time, you don’t need an oven, just a pan, and you can have delicious bean paste cakes to enjoy.
Tags
Ingredients
Steps
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Put 1/2 cup of warm water, 2 tablespoons of sugar, and 1/8 teaspoon of refined salt into a bowl, add yeast, and stir evenly.
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Pour 2 cups of all-purpose flour and 1/4 tsp of baking soda into the bowl of the chef's machine, stir for a while, then pour in the water mixed by Bujuyi, mix into a dough, and then add 3 tablespoons of butter. When adding butter, you can lightly lick or chop it into the bowl of the chef's machine.
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Use the second gear of the chef's machine, dip your fingers in some oil from time to time while mixing, and pull a small amount of dough to see if it can be stretched into a film. If it can, it means the dough is ready. The total time is about 20 to 30 minutes.
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After it can be stretched into a film, put it into a large bowl coated with oil, cover the dough with film, and put it in a warm environment to rise for about 60 minutes.
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When the time is up, place the enlarged dough on the chopping board, rub it vigorously a few times to remove air bubbles, roll it into a large dough, cover it with film, and let it rest for 10 minutes.
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Then divide it into 8 equal parts, roll into balls, cover and let rest for 10 minutes. At the same time, divide the bean paste into 8 equal parts, 40 grams each, roll into balls, a little bigger than wax balls.
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Roll the dough into a round piece and add bean paste.
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Wrap the filling inside like a steamed bun and close the mouth.
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Turn the seam downward and roll it a few times to make the seam smooth. It is now a semi-finished product.
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Flatten the semi-finished product with your hands to a thickness of about 6~8 mm.
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Place the semi-finished product on a flat pan or mat, let it rise for 30 minutes, and bake over medium-low heat.
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Bake both sides repeatedly until golden brown and ready to enjoy. Enjoy!
