Recipe: Red bean shortbread

Home Cooking Recipe: Red bean shortbread

Notes:

Very simple red bean cake, but also patience over and over again, loosening over and over again. When you finally pack the red bean stuffing, you can breathe a sigh of relief and finally you can put it into the oven. Not technical, but also a patience

Ingredients:

Steps:

  1. Home Cooking Recipe: Wake up both dough and wake up for 30 minutes

    Wake up both dough and wake up for 30 minutes

  2. Home Cooking Recipe: Divide the two dough into strips, each divided into 10 segments

    Divide the two dough into strips, each divided into 10 segments

  3. Home Cooking Recipe: Take out a piece of oil, squash, round

    Take out a piece of oil, squash, round

  4. Home Cooking Recipe: Wrap a piece of butter cake and pinch it tightly

    Wrap a piece of butter cake and pinch it tightly

  5. Home Cooking Recipe: After waking up for 3 minutes, flatten and grow strips

    After waking up for 3 minutes, flatten and grow strips

  6. Home Cooking Recipe: Tightly rolled up from one side

    Tightly rolled up from one side

  7. Home Cooking Recipe: Press flat again, repeat the length

    Press flat again, repeat the length

  8. Home Cooking Recipe: Roll up

    Roll up

  9. Home Cooking Recipe: Roll into a round shape, wrap it in the bean paste, squeeze it tightly, and lightly press it into a round cake.

    Roll into a round shape, wrap it in the bean paste, squeeze it tightly, and lightly press it into a round cake.

  10. Home Cooking Recipe: The surface is brushed with egg yolk water. Preheat the oven to 200 degrees and bake for about 30 minutes. (In the middle, cover the tin foil to prevent the color from being too dark)

    The surface is brushed with egg yolk water. Preheat the oven to 200 degrees and bake for about 30 minutes. (In the middle, cover the tin foil to prevent the color from being too dark)

Tips:

The egg yolk liquid is best filtered, so that the skin will be more beautiful; after the oven is released, the net is completely cooled and then stored in a sealed bag. The next day, it is still crispy and delicious.


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