Tender red yeast cake
Overview
My friends all like red yeast cakes, but I personally prefer matcha cakes. He told me that he wanted to eat it for several days. I didn’t plan to post the recipe, but I remembered it halfway through, so I didn’t take a lot of pictures, so just take a look at it, don’t be annoyed, hehe
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Ingredients
Steps
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Stir together the oily skin ingredients
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Knead the dough slowly and let it rest for a while
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Knead again and let it sit for a while. Repeat two or three times and the dough will become smoother and smoother
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Mix the pastry ingredients and mix well
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Knead it into granules and it's almost ready. Don't worry, it will take shape in no time
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Knead everything well, let it sit for 20 minutes, and start making the filling
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Put butter in a non-stick pan, heat it up, add red bean paste, and stir-fry until the spatula and the wok are non-stick
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Divide into 16 portions, each portion is about 15 grams
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Divide the oil-crusted pastry into 8 portions after resting, cover with plastic wrap, and let rest for 10 minutes
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Take a piece of oily skin and press it flat with your fingertips
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Put a piece of pastry
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Like making mooncakes, use your thumb and index finger to wrap the pastry
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Like this, then close
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There is a small tip at the closing edge
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Press flat
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With the mouth facing down
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Wrap them one by one, cover with plastic wrap, and let rest for 10 minutes
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Take a ball and flatten it gently. Do not press it too hard. There will be a large part of white oily skin on the top of the puff pastry
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Roll the rolling pin up and down. Move gently
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Roll it out into the shape of beef tongue. It doesn’t need to be too thin, otherwise it will affect the layering. Just roll it out evenly
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Use your fingertips to roll up from top to bottom
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Like this
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Roll them up in sequence
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Take a volume
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Press lightly. Don’t be too flat
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Still rolling it up and down. As long as you knead the dough well in advance, there will be no bubbles or broken oil skin
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It’s rolled out,
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Then roll it up from top to bottom
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Get a small volume
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Roll them up one by one and let them rest for 10 minutes. Do not let them rest for too long. Otherwise, the pastry skins will stick together easily and it will be difficult to create layers when baking
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Take a small, relaxed roll, take a sharp knife, and cut it from the middle. Make sure that you lift the knife and drop it cleanly. Haha
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The section you just cut is elliptical
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Use your hands to shape it into a round shape
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Press flat. No need to use too much force
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Use the rolling pin to roll only the outside of the circle, try not to touch the inside of the circle
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Like this
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The rolled out rendering, with the middle circle intact
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Turn over the back of the dough. It’s Jiang Zi
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Put a red bean paste filling on the back
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Wrap up. Don’t use force with your left hand to touch the front layered area
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Slowly shut up
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There is another small tip
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Press it flat
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With the mouth facing down, straighten the shape
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Let's all work together. Preheat the oven and turn the heat up and down. If the oven is large, it may take 25 to 30 minutes. My oven is small and it takes less than 18 minutes
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With the sizzling sound, the layering becomes more and more obvious. When the upper part stops layering and becomes hard, turn down the heat and bake. If you continue to bake it, the top of the cake will turn yellow
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It’s out. Haha.
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I divided this a few days ago when I was baking it, and then it turned a little yellow
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Wrap it up and give it away
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Close-up. Hehe. Emma, writing recipes is so tiring
