Recipe: Bean paste twisted crisp

Home Cooking Recipe: Bean paste twisted crisp

Notes:

Although a little fun snack is an old recipe, but there should be a lot of new friends who haven’t seen twisted and twisted snacks. It’s very convenient for children to take it up~~ Must use oil bean paste. Of course, bean paste can also be used. Replace the stuffing with purple potato, jujube, citron, coconut, chocolate, etc.

Ingredients:

Steps:

  1. Home Cooking Recipe: Water oil skin dough material mix,

    Water oil skin dough material mix,

  2. Home Cooking Recipe: Knead into a smooth dough, it is best to reach a certain degree of gluten, easy to tanning. Cover plastic wrap and relax 30 minutes

    Knead into a smooth dough, it is best to reach a certain degree of gluten, easy to tanning. Cover plastic wrap and relax 30 minutes

  3. Home Cooking Recipe: The butter material is softened and evenly mixed with the sieved low powder.

    The butter material is softened and evenly mixed with the sieved low powder.

  4. Home Cooking Recipe: Put the prepared crisps into the fresh-keeping bag and knead them into a rectangular refrigerator for 15 minutes.

    Put the prepared crisps into the fresh-keeping bag and knead them into a rectangular refrigerator for 15 minutes.

  5. Home Cooking Recipe: Sprinkle a little high-powder anti-adhesive on the console, and smash the loose oily skin into a rectangle twice the width of the pastry, and put the pastry in 1/2

    Sprinkle a little high-powder anti-adhesive on the console, and smash the loose oily skin into a rectangle twice the width of the pastry, and put the pastry in 1/2

  6. Home Cooking Recipe: Water and oil skin dough sheet is folded tightly

    Water and oil skin dough sheet is folded tightly

  7. Home Cooking Recipe: It is slightly longer and folds from the ends to 1/3

    It is slightly longer and folds from the ends to 1/3

  8. Home Cooking Recipe: Roll the dough up again

    Roll the dough up again

  9. Home Cooking Recipe: Both ends are also folded in 1/3

    Both ends are also folded in 1/3

  10. Home Cooking Recipe: Cut it into a 40*22 rectangular patch again

    Cut it into a 40*22 rectangular patch again

  11. Home Cooking Recipe: Homemade red bean paste stuffed into a fresh-keeping bag into a rectangle of about 39*11, spread in the 1/2 section

    Homemade red bean paste stuffed into a fresh-keeping bag into a rectangle of about 39*11, spread in the 1/2 section

  12. Home Cooking Recipe: Fold the dough piece in half, press it gently, and close it.

    Fold the dough piece in half, press it gently, and close it.

  13. Home Cooking Recipe: Cut into slender strips of about 1 cm with a knife

    Cut into slender strips of about 1 cm with a knife

  14. Home Cooking Recipe: Fix the end of the noodle with your left hand, and twist 3-4 turns with the other end of the right hand.

    Fix the end of the noodle with your left hand, and twist 3-4 turns with the other end of the right hand.

  15. Home Cooking Recipe: Put it in the baking tray in turn

    Put it in the baking tray in turn

  16. Home Cooking Recipe: Brush a layer of egg yolk on the surface, taking care not to brush on the bean paste

    Brush a layer of egg yolk on the surface, taking care not to brush on the bean paste

  17. Home Cooking Recipe: Sprinkle a little sesame

    Sprinkle a little sesame

  18. Home Cooking Recipe: The upper and lower tubes of the oven are preheated for 190 degrees for five minutes. The crisps are placed in the middle layer of the preheated oven, and the upper and lower tubes are baked at 180 degrees for about 15 minutes.

    The upper and lower tubes of the oven are preheated for 190 degrees for five minutes. The crisps are placed in the middle layer of the preheated oven, and the upper and lower tubes are baked at 180 degrees for about 15 minutes.

Tips:

The corn oil in the water and oil can be replaced with the same amount of butter. Of course, whether it is oil or oil, you can use lard to operate.


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