Red bean cake
Overview
My sister had her wedding a few days ago, so I set up a dessert table for her, and there was a lot of red bean filling left over. It has been in the refrigerator for three days, and I thought it would be better to make it into red bean cakes and digest it.
Tags
Ingredients
Steps
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Put the water and pastry ingredients into the bread machine bucket and knead the dough for about 15 minutes
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Knead out the glove film so that the skin will not break easily when wrapping later, and roll it into a round shape
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Mix the pastry ingredients well, cover the water pastry and pastry with plastic wrap and let them rest for half an hour
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Divide the pastry and water pastry evenly into 30 small balls, take a piece of water pastry, roll it out and put it into the pastry
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With the seam facing down, wrap everything up
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Roll each piece of dough into a tongue shape, roll it up, cover with plastic wrap and rest for 15 minutes
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Then close it and flatten it slightly
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Roll it out again into a tongue shape
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Wake up for 15 minutes after rolling up
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Take a piece of dough, knead both ends and roll it into a round shape, add 25g of red bean filling
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After wrapping, place it with the seam facing down and flatten it slightly with your hands. Preheat the upper and lower tubes of the oven to 160 degrees
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Place in the middle oven and bake for 25 minutes
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Finished product
