Red Bean Pastry Cake

Steps

1. Oil crust ingredients: 200g flour, 40g sugar, 40g lard, 120g water

2. Pastry ingredients: 150g flour, 85g lard

3. Red bean filling: one bowl of red beans, two bowls of water, appropriate amount of white sugar (forgot to take a shot)

4. Red bean filling Preparation: Wash a bowl of red beans, put it into the pressure cooker together with two bowls of water, turn to minimum heat and high pressure for 30 minutes. Heat a wok and add a little oil, pour the cooked red beans together with the remaining soup, add an appropriate amount of sugar, and stir-fry over low heat

5. Stir the red bean paste until the water is almost evaporated. If there is a large resistance, take it out and let it cool

6. Roll the red bean paste into a ball of suitable size

7. Knead the dough: Knead the oil skin and puff pastry separately into dough. Let it rise at room temperature for 30 minutes

8. Make the pastry: wrap the pastry with the pastry

9. Roll it out with a rolling pin

10. Use a method similar to folding a quilt Method: Fold the left third of the dough to the right and the right third of the dough to the left to form a three-layered dough

11. Turn the three-folded dough to the left 90 degrees and roll it into a rectangular shape Dough sheet

12. Roll the dough sheet from bottom to top into a strong long tube shape

13. Cut the rolled dough tube into 16 even portions with a knife

14. Place each piece of dough in the up and down direction of the cut, and gently press it into a round cake shape to form a pie crust

15. Filling: Gently roll out the pie crust. , put a portion of red bean filling, and use the tiger's mouth to gently push the pie crust to wrap the red bean filling

16. Gather the pie crust and pinch the closing edge.

17. Gently press the stuffed balls into cake shape

18. Baking: Put 8 red bean cakes in each baking pan, and preheat the middle layer of the oven at 200 degrees Bake for 20 minutes on top and bottom fire

19.. After the red bean cake is out of the oven, place it on the curtain to cool

Tips

I first found it on the Internet. Wrap the pastry in the pastry separately for each cake. It is troublesome to make the pastry by repeatedly rolling it up and rolling it out. Wrap all the pastry in the pastry, roll it up and cut it, which can save a lot of time and effort;

Winter temperature It is very low. The lard solidifies and the pastry is difficult to form into a ball. You can heat the lard first and then mix it with the pastry. Similarly, when making the pie crust, you can put the pastry in the microwave for ten seconds, so that the pastry will become soft. , the rolling process will be very easy. Microwave 2-3 pie crusts for 5-10 seconds before wrapping the red bean filling in the pie crust. The pie crust will be very soft, saving effort when wrapping and the filling will not be exposed;

The pie filling will not be exposed It can be varied, and you can wrap it in whatever fillings you like to make puff pastry in various flavors.

The remaining red bean paste can be frozen in the refrigerator and taken out to cool down before using next time.