Bean Paste Sandwich Crispy (Mooncake Filling Consumed)

Overview

The prepared mooncakes are waiting for the Mid-Autumn Festival, but what to do with the remaining fillings? It would be a pity to throw it away, but to continue making mooncakes, the production process is cumbersome and it is out of season. Mooncakes are high in oil and sugar and are not suitable for eating too much. So today I recommend a good place to consume the fillings. The outer skin is crispy and the inside is sweet. The small piece is especially popular with children and the elderly.

Tags

• baking
• butter
• flour
• sugar
• whole egg liquid
• bean paste
• salt

Ingredients

Steps

1. 1 First weigh the butter, cut it into slices or small pieces, and let it soften at room temperature until there is no pressure when you poke it with your finger. If the room temperature is low, you can also use a microwave oven, insulated water, or a hair dryer to heat it carefully to speed up the softening of the butter. However, if it accidentally heats into water and oil, you can put it in the refrigerator for a while to solidify before use;

2. 2 Add fine sugar to the softened butter, stir evenly with a manual whisk or electric whisk, or press evenly with a spatula. Beat with an electric whisk at low speed first and then at medium-high speed until the butter gradually expands in volume and becomes lighter in color;

3. 3 Add the beaten egg liquid at room temperature into the butter in 3 batches. Beat evenly with the electric egg beater at low speed each time before adding the next egg liquid;

4. 4 Blend until all the egg liquid is completely integrated into the butter, the butter expands in volume, becomes smooth and creamy, and changes to light yellow in color;

5. 5 Sift flour into whipped butter;

6. 6 First use a spatula to mix with pressure or a manual egg beater to mix evenly, then put on disposable gloves and knead into a ball;

7. 7 Divide the dough into 2 equal portions, put them together with the bean paste into fresh-keeping bags or oil paper respectively, and roll them out into square pieces of the same size; (If you are afraid that the dough will be too soft and difficult to handle, you can also put it in the refrigerator for about half an hour)

8. 8 Take a piece of sheet and poke holes evenly with a toothpick or fork to avoid swelling due to heat when baking at high temperature;

9. 9 Continue to spread the bean paste slices and dough sheets, so that the bean paste filling is sandwiched between the two dough sheets, and then slightly pressed tightly so that it will be baked at high temperature and not easy to separate or scatter;

10. 10 First, preheat the oven to 180 degrees, then cut the dough into several small squares and carefully move it to a baking tray lined with oil paper. In order to prevent the dough from swelling and sticking together during baking, be sure to keep a certain gap between the dough;

11. 11 If you want a better appearance, you can use a fork, toothpick, knife, etc. to lightly mark out textures, lines, and marks (can be ignored)

12. 12 After cutting into small pieces, you can use a brush to apply a layer of egg wash;

13. 13 After the oven is preheated, put the copy plate into the oven and bake for about 35 minutes until the surface turns slightly yellow;