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.
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 crispy materials and knead until the dough is smooth and not sticky
The pastry dough is divided equally into 20 parts, about 12 g.
Divide the oily noodles into 20 parts, about 18g
Take a meringue and a pastry, wrap the pastry with meringue, and pinch the cuff
Gently flatten the wrapped oil pastry dough and use a rolling pin to pry up and down from the middle.
Roll up from top to bottom
Put the roll of oily pastry dough firmly, then open it
Roll up again and let stand for 15 minutes.
Divide the red bean stuff into 20, about 25 grams.
Put the opening of the oil pastry dough upwards, pry it open, wrap it in the filling, and pinch the cuff
Brush the surface 2 times with egg liquid and sprinkle with sesame seeds
Oven 180 degrees, middle layer, 30 minutes
It’s baked, it’s so sweet.
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.