Accessories: powdered sugar 10g, clean water 30g, homemade bean paste balls, eggs and white sesame seeds.
Method for making bean paste shortcake
1. Making water-oil skin: Sieve 75g medium gluten flour and pour it into a glass bowl with 10g powdered sugar, 20g lard and 30g clean water.
2. Knead into dough and make water-oil skin.
3. Making cakes: 60 grams of low-gluten flour is sieved and 25 grams of lard is added.
4. Knead into dough and make cakes.
5. Wrap the oil skin and cakes with plastic wrap and relax for 30 minutes.
6. Roll the water-oil skin into a circle.
7, put in cakes,
8. flatten it with your palm and roll it out with a rolling pin.
9. 30% discount,
10, rolled into sheets,
1 1. Roll it up, cover it with plastic wrap, and relax for 10 minutes.
12, cut into small pieces after relaxation,
13, roll it into skin with a rolling pin,
14, put red bean paste balls,
15, uniform convergence,
16, palm flattening,
17. Put the cake blank into the baking tray covered with oil paper.
18, brush whole egg liquid and sprinkle white sesame seeds in the middle.
19, put in the oven 180℃, middle layer, fire up and down, bake for 20 minutes,
20. Baked bean paste shortcake.