Soft skin red bean cake-You Are Foodie

By Tiffany
41

Soft skin red bean cake

After the Mid Autumn Festival, I don't know if my friends are like me. There are many leftover moon cake fillings left. The red bean paste fillings fried a few days ago have been frozen. It happened that my parents had a craving for soft skin red bean cakes recently, which can just consume. Soft skin red bean cake is an old style snack that parents like very much. The skin is soft, which is very suitable for older people to eat. Of course, it is also very friendly to children. This red bean cake is characterized by thin skin and large filling, which looks like the size of chess pieces, soft skin, and very sweet. I use homemade red bean paste filling to make it, which has a very strong flavor, Personally, I think this snack must be made of homemade bean paste. The bean paste I bought is too sweet and greasy, and the smell of red beans is not good. I have shared the recipe and practice of homemade bean paste with low sweetness, and friends who need it can consult it by themselves. Yingli has the same name on its website: Gourmet Feiyingli. Many platforms can query the recipe I shared, so I won't repeat it in today's recipe article.Note: The formula can be used to make 21 soft skin red bean cakes.

Main Ingredients

Auxiliary Ingredients

baking powder 3.2g
yeast powder 1.6g

Seasonings

Red bean paste 630g

Step 1 . Prepare 21 soft skin red bean cakes.

Step 2 . Put the medium gluten flour, baking powder, yeast powder and fine granulated sugar into a basin and stir them evenly. Add warm water and stir them into a flocculent shape. Then add corn oil. Knead them by hand. Note: It doesn't matter if they are not smooth once kneaded. It is easy to knead them after standing for 10 minutes.

Step 3 . Prepare 30g bean paste filling and 15g dough filling, knead them into balls, and cover the dough with plastic wrap to prevent dryness.

Step 4 . Take a piece of dough and squeeze it back and forth with both hands. You can remove the big bubbles, roll it into a round thin slice, and wrap a piece of bean paste filling.

Step 5 . Use the tiger mouth folding method to squeeze the mouth, put the mouth down, put it into the baking tray, and gently press the surface with a scraper.

Step 6 . The oven is heated to 170 degrees above the oven and preheated in advance. I use a small sponge oven of Bertui 5400, which is very professional at home. The novice can also keep the car from rolling over and paint evenly when heated. Put it in the middle layer and bake it for 7 minutes. Turn it over and bake it for another 7 minutes. The color on both sides is satisfactory.

Step 7 . Time is up. The color is beautiful. Take out the baking tray.

Step 8 . Put the baking tray on the net rack to cool. After cooling, the crust will soften and be sealed for storage.

Step 9 . Small and cute.

Step 10 . Cut it open and have a look. It's really thin skin and big stuffing. It's full of red bean sand. Every bite is a great satisfaction.

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