Ingredients ?

Bean paste

grams

Angie dry yeast

Sugar

Warm water

Method to make Bean Paste Tart ?

Yeast, sugar ? Warm water first melted, so that the yeast in advance into the state, the container into the flour, melted warm water a little bit poured into the container with chopsticks to stir, has been stirring until there is no dry flour until the face can live a little softer, so that out of the Oh Oh taste better, and then get down to the dough kneaded covered with plastic wrap to wake up.

Flour, dry yeast, sugar, warm water, the amount can be adjusted according to their own amount, I was randomly done without weighing, yeast more fermentation faster, yeast less fermentation slower, winter can be put a little more summer heat can be put a little less, their own flexibility to adjust on the line, the sugar is in order to increase the texture will also make the cake become whiter, the use of the adjusted according to their own tastes, flour! I used low gluten, this does not matter much.

The dough fermented to double the size of the time, can be pulled inside the large bubbles is fermented, hands on the board to brush a layer of oil to prevent sticking, start kneading exhaust, has been kneading until smooth until about five minutes like.

Divide the kneaded dough into small, evenly sized doses, and then use your hands to roll the small doses into rounds

The bean paste is also rolled into small, evenly sized doses, and I bought the bean paste filling, you can also cook your own bean paste.

Press the small dosage with your hands to form a cake with a thick center and thin edges, wrap it in the bean paste filling, and tighten the mouth like a bun.

Packed cake put on the board with the hand gently flat, pressed into the size of the round

Pan or electric pie pan can be, preheating for a minute or two, the bottom of the pan brush a layer of oil into the pastry cover cover for a minute, and then flipped, diligently flipped, it will make both sides of the heat evenly, the color will be better

Doing good