Rose Bean Paste Pie

Overview

A favorite dessert, it uses red bean paste and rose petal jam as fillings. The grid-shaped shape sets off the blooming rose shape, which is sentimental, loving and more artistic... Seeing it will remind people of the beauty of love!

Tags

• baking
• butter
• egg liquid
• low gluten flour
• red bean paste
• rose jam
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Sift low-gluten flour and white sugar and put them in a basin;

   

2. 2 Add butter and rub it into coarse grits with your hands;

   

3. 3 Add a beaten egg;

   

4. 4 Knead it into a smooth dough with your hands (you can add an appropriate amount of water or milk depending on the softness of the dough. My flour has low water absorption, so I don’t need to add more water). Place it in the refrigerator to rest for 20 minutes;

   

5. 5 Take out the loosened dough and roll it into a rectangular shape;

   

6. 6 As shown in the picture, first fold the upper and lower 1/4, then fold the 1/2, and finally press it slightly with a roll, and then fold it in half from right to left. After this process is completed, place it in the refrigerator to chill for 20 minutes;

   

7. 7 After 20 minutes of resting, take out the dough and roll it into a rectangular shape again;

   

8. 8 Fold for the second time as shown in Figure 6, and place it in the refrigerator to rest for 20 minutes. This folding method is performed four times in total, and each time it is placed in the refrigerator to rest for 20 minutes;

   

9. 9 Finally, take out the dough and cut it into 2 parts with a spatula. One part is slightly larger than the other (the larger one is used as the pie base and the smaller one is used as the pie top);

   

10. 10 Take a slightly larger piece of dough and roll it into a sheet about 6mm thick, put it into a pie plate, trim off the excess edges, and prick holes evenly with a fork;

    

11. 11 Cover with plastic wrap and place in the refrigerator to rest for 20 minutes (please wrap another slightly smaller pie dough in plastic wrap and place in the refrigerator to rest together);

    

12. 12 After resting, put it into the middle rack of a preheated 200-degree oven, bake for 15 minutes with upper and lower heat, take it out and let it cool for later use;

    

13. 13 While the pie bottom is cooling, make the pie dough. Take out the reserved pie dough and flatten it with your hands, roll it into a round shape, and use a spatula to sharpen it into 0.8CM long strips;

    

14. 14 Mix 150 grams of red bean paste and 30 grams of rose sauce evenly;

    

15. 15 Fill the middle of the pie crust with bean paste and rose filling, and press the pie filling tightly to make the center slightly higher;

    

16. 16 Weave the long strips into a mesh and spread it over the pie filling, trimming off the excess edges;

    

17. 17 Take out the relaxed pie dough and excess pie crust, roll it into a round shape, and use a small round mold to press it into a thin sheet;

    

18. 18 Stack the small pieces together and roll them up from top to bottom;

    

19. 19 Use a spatula to cut in half into rosette shapes;

    

20. 20 Tuck the bottom of the rose flower into the grid;

    

21. 21 Brush with a layer of egg wash;

    

22. 22 Place in the middle rack of a preheated 200-degree oven, turn the heat up and down for 25 minutes, and turn off the heat for the last ten minutes;

    

23. 23 The finished product picture is released;

    

24. 24 Finished product pictures

    

25. 25 Finished product pictures

    

26. 26 Finished product pictures