27’s Baking Diary—Honey Bean Crispy

27’s Baking Diary—Honey Bean Crispy

Overview

Today I tried to make the outer shell of pineapple cake~Well~because I didn’t make pineapple filling, so I used honey beans instead~I made honey bean cake~~it tastes quite good~~

Tags

Ingredients

Steps

  1. Prepare ingredients - puff pastry.

    27’s Baking Diary—Honey Bean Crispy step 1

  2. Prepare the ingredients - honey bean filling.

    27’s Baking Diary—Honey Bean Crispy step 2

  3. After the butter is softened, add powdered sugar and salt and beat with an electric egg beater.

    27’s Baking Diary—Honey Bean Crispy step 3

  4. Pour in the egg mixture and continue stirring with a whisk until the eggs and butter are completely combined and light.

    27’s Baking Diary—Honey Bean Crispy step 4

  5. Sift the flour and milk powder together into the butter mixture, mix well with a rubber spatula, and mix until there is no dry powder left.

    27’s Baking Diary—Honey Bean Crispy step 5

  6. Divide the dough into 30g small pieces and start wrapping. After wrapping, make it into the shape you like. If you have a mold, you can use the mold to shape it directly.

    27’s Baking Diary—Honey Bean Crispy step 6

  7. Put it into the preheated oven, 175℃, upper and lower heat, middle layer, for about 15-18 minutes.

    27’s Baking Diary—Honey Bean Crispy step 7

  8. If a mold is used, it must be completely cooled before demoulding.

    27’s Baking Diary—Honey Bean Crispy step 8