Ingredients

Main Ingredients

500g of flour

250g of bean paste

Supplementary Ingredients

Yeast (dry)

4g

Seasoning

Water

Moderate

Measurement

Measured in vegetable oil

1 tablespoon

Red Bean Paste How to Make Pie

I. Make Dough and Fermentation:

1. Put the flour into a bowl and add the yeast

2. Pour the warm water into the bowl (not too hot to touch) into the flour in small portions and mix evenly

3. Knead the dough into a smooth ball, cover it with plastic wrap to keep the surface of the dough moist and ferment

4. The dough should be double in size with a honeycomb shape inside, about 45-60 minutes in summer. After the dough fermentation, take a little cooking soda, add appropriate amount of water and mix well, pour into the dough and knead well, let it rest for about 10 minutes

5. Sprinkle appropriate amount of dry flour on the board, knead the fermented dough well and divide it into several equal portions

6. Knead and roll out the dough well into a round circle, ready to make the pies

The second production of the red bean paste pies:

1. Red bean paste in the center of the thinly rolled crust

2. Then rotate and pinch the edges of the crust, so that the bean paste is completely wrapped inside the crust

3. Turn and flatten the wrapped bean paste pastry

4. Roll out the pie into a thin pie (note that it should be rolled out evenly on both sides, so that the crust is uniformly thin and thick) and then leave it to molasses for 20 minutes

5. Brush the pan evenly with vegetable oil and cook the pies over medium-low heat

6. Turn the pies over in a timely manner and cook them until they are golden brown on both sides