Lotus seed and red bean crispy cake

Overview

The pastry made with light cream is full of milky flavor, making this pastry even more delicious.

Add light cream, low-gluten flour, high-gluten flour, and powdered sugar to the bread machine and stir to combine.
Then add the softened butter and start the kneading process.
Cover the kneaded dough and let it rise for 20 minutes.
Divide the lotus seed and red bean filling into 3 portions, each portion is 100 grams.
Divide the risen dough into 3 equal parts, and roll the dough and filling into long strips.
Roll the dough into a piece about 6 cm wide, put the filling on it and wrap it up.
Pinch the interface tightly and round it slightly. Cut into small pieces with a length of 1.5~2 cm.
Brush the surface with egg wash and sprinkle with black sesame seeds. Preheat the oven to 190 degrees for 5 minutes, put it in the middle rack and bake for 30 minutes, then adjust the upper heat to 200 degrees, keep the lower heat unchanged, and bake for another 5 minutes to color.