Bean paste, one mouthful crispy-You Are Foodie

By May
64

Bean paste, one mouthful crispy

The meat floss crispy pastry I shared earlier has received a lot of praise, and friends who have made it have found it delicious. I think one of the most crucial factors is the successful crispy pastry. I have always used a simple recipe that can present a cookie like taste, using butter as the main ingredient, so it not only tastes crispy, but also has a rich milk aroma. Eating it alone is no different from eating cookies. The tofu paste I shared today also uses this type of pastry, but I have made slight adjustments to the formula. The amount of egg liquid has been reduced from 65 grams to 50 grams. I am trying to reduce the use of liquid materials, which can make the pastry taste more crispy, but at the same time, the problem is that it is easy to crack when filling... In fact, even if there are slight cracks on the surface before baking, it will not affect the effect of the finished product, It is very simple and Kwai to make with the bean paste bought. It tastes more rich than cookies, but it will not increase the difficulty of making. It is highly recommended to try.

Main Ingredients

Auxiliary Ingredients

Red bean soup 180g
low-gluten flour 180g

Seasonings

Semen sesami nigrum A moderate amount
yolk 1

Step 1 . First, make the pastry, soften the butter at room temperature until it can be gently poked through with your fingers, add sugar powder, and beat with an electric beater until fluffy and white.

Step 2 . Add a small amount of egg mixture multiple times, and after each addition, beat evenly before adding the next one (if the mixture is not well mixed, there may be slight water and oil separation, and non fusion is not a problem. It only slightly affects the crispy taste and will not cause failure).

Step 3 . Sieve and add low gluten flour and milk powder. Mix well with a scraper, then fold and press with your hands. Repeat the folding and pressing action ten or more times until there is no dry powder in the dough and knead it into a ball.

Step 4 . The dough and Red bean soup fillings are equally divided into 18 portions. The dough is about 20 grams per portion, and the bean paste fillings are 10 grams per portion. The Red bean soup bought is relatively high in humidity, so it is recommended to stir fry it for reuse. The non stick pan should be stirred continuously for five minutes on the minimum heat, and it can be used after cooling.

Step 5 . Take a portion of pastry and flatten it, wrap it in a filling, pinch it tightly, organize it into a long square, and place the filling downwards.

Step 6 . Lay oil paper on the baking tray, place a mouthful of crispy soybean paste into the baking tray, brush the surface with a layer of egg liquid, and sprinkle black sesame seeds.

Step 7 . Midea Q30 oven preheated in advance, middle layer, 170 degrees, baked for 20 minutes.

Step 8 . Out of the oven, the surface color is very beautiful, and the color is even. The strong milk flavored cookie flavor wafts out, and it is left to cool on a mesh rack.

Step 9 . After thoroughly cooling, the taste is crispy and crumbly, which is too delicious.

Step 10 . Sweet Red bean soup with milk flavored cookie crust is too delicious to stop~

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