Recipe: Bean paste

Home Cooking Recipe: Bean paste

Notes:

A few days ago I made a large box of red bean stuffing, desperately to digest it, so I made this bean paste, thank you for the group provided by the group mm. If the oil meringue is not used at one time, it can be stored in the refrigerator for 1 week. It can be taken out from the refrigerator in advance and put into the room temperature for use.

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix all the meringue ingredients, knead until the dough is smooth and not sticky, wrap it in plastic wrap for 10 minutes.

    Mix all the meringue ingredients, knead until the dough is smooth and not sticky, wrap it in plastic wrap for 10 minutes.

  2. Home Cooking Recipe: Mix all the crispy materials and knead until the dough is smooth and not sticky

    Mix all the crispy materials and knead until the dough is smooth and not sticky

  3. Home Cooking Recipe: The pastry dough is divided equally into 20 parts, about 12 g.

    The pastry dough is divided equally into 20 parts, about 12 g.

  4. Home Cooking Recipe: Divide the oily noodles into 20 parts, about 18g

    Divide the oily noodles into 20 parts, about 18g

  5. Home Cooking Recipe: Take a meringue and a pastry, wrap the pastry with meringue, and pinch the cuff

    Take a meringue and a pastry, wrap the pastry with meringue, and pinch the cuff

  6. Home Cooking Recipe: Gently flatten the wrapped oil pastry dough and use a rolling pin to pry up and down from the middle.

    Gently flatten the wrapped oil pastry dough and use a rolling pin to pry up and down from the middle.

  7. Home Cooking Recipe: Roll up from top to bottom

    Roll up from top to bottom

  8. Home Cooking Recipe: Put the roll of oily pastry dough firmly, then open it

    Put the roll of oily pastry dough firmly, then open it

  9. Home Cooking Recipe: Roll up again and let stand for 15 minutes.

    Roll up again and let stand for 15 minutes.

  10. Home Cooking Recipe: Divide the red bean stuff into 20, about 25 grams.

    Divide the red bean stuff into 20, about 25 grams.

  11. Home Cooking Recipe: Put the opening of the oil pastry dough upwards, pry it open, wrap it in the filling, and pinch the cuff

    Put the opening of the oil pastry dough upwards, pry it open, wrap it in the filling, and pinch the cuff

  12. Home Cooking Recipe: Brush the surface 2 times with egg liquid and sprinkle with sesame seeds

    Brush the surface 2 times with egg liquid and sprinkle with sesame seeds

  13. Oven 180 degrees, middle layer, 30 minutes

  14. It’s baked, it’s so sweet.

  15. Cut open

Tips:

The ratio of skin to stuffing is 3:2, that is, 30 grams of oil meringue, 25 grams of red bean stuffing, and you can pack as much as you like. Here is the amount of 20 red bean cakes. If you change the proportion of the skin stuffing, you can modify the amount of the stuffing yourself.


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