When I make my own red bean cake, I will find many problems after baking it. The most intolerable thing is that the red bean cake cracks, which instantly makes you lose your appetite. So why does the red bean cake crack? How to make red bean cake without cracking? You might as well find out with me! What flour is used to make red bean cake?

All-purpose flour and low-gluten flour.

Pastry ingredients: 120g all-purpose flour, 8g maltose, 26g lard, 1g salt, 68g hot water

Pastry ingredients: 80g low-gluten flour, lard 40 grams

Filling: about 300 grams of homemade red bean paste

Preparation method:

1. Pour the flour from the oil dough ingredients into a basin and dig a hole in the middle Make a pit, add lard, maltose and salt, pour in hot water, dissolve the maltose and lard, use chopsticks to stir into a flocculent shape, dissipate the heat and knead into a ball, cover with plastic wrap and set aside;

2. Put the pastry ingredients into a basin, knead into a ball, cover with plastic wrap, and set aside;

3. Divide each red bean filling into about 25 grams and roll into balls;

4. Divide the oil dough and puff pastry dough into 12 equal parts and roll them into rounds;

5. Take a piece of oil dough and flatten it with your hands to wrap a piece of puff pastry dough, pinch and seal, and wrap the dough pieces one by one. Place the dough with the seam facing down;

6. Take a piece of oily pastry dough and roll it into a ox tongue shape with a rolling pin, then roll it up from top to bottom, and roll the other dough one by one;

7. Take a piece of rolled dough, place it with the seam facing up and flatten it, then fold in one-third of both ends toward the middle;

8. Roll out the folded dough until it is slightly thicker in the middle and slightly thinner around the edges. Put a piece of filling on the pie crust and wrap it one by one like this;

9. Preheat the oven to 175 degrees;

10. Wrap the wrapped raw pie, Flatten slightly, brush with egg wash, sprinkle with a little sesame seeds, and place on a baking sheet lined with tin foil or oil paper;

11. Place the baking sheet into the preheated oven, second to last Layer, heat up and down to 175 degrees, and bake for 20 minutes. Why does the red bean cake crack?

1. It may be too dry

2. Use hot water to knead the oily dough

3. Put the red bean paste in and wrap it Of course, if the dough wakes up long enough, it will avoid cracking

4. If the skin is too thin and will crack when baked, try to roll the puff pastry as thick as possible. The less stuffing, the better the taste will be. Ingredients for making matcha red bean cake

Oil skin A: 185g all-purpose flour, 70g butter, 25g powdered sugar, 75g water

Oil skin B: a few drops of matcha sauce

Pastry: 170g low-gluten flour, 85g butter

Filling: 700g red bean filling Method

1. Put ingredients A of the pastry into a mixing bowl and mix until even.

2. Add matcha sauce to method 1, mix until the dough becomes smooth, and let it rest at room temperature for about 20 to 30 minutes.

3. Put the pastry ingredients into a mixing bowl and mix until they are the same softness and hardness as the pastry.

4. Divide the dough into 35g pieces each, and divide the pastry into 25g pieces each for later use.

5. Wrap the pastry in the oil skin, with the seam facing up. After the rod grows into a cow tongue shape, fold it into three folds; then roll the rod into a cylinder shape and let it rest for about 20 minutes.

6. Divide the red bean filling into 20 pieces and set aside.

7. Take a piece of loose puff pastry, cut it in the middle, with the cut facing upwards, shape it into a round shape and then wrap it with the filling. After closing it with a tiger's mouth, place it on a baking sheet and put it in the oven. , bake the oven at 150°C for upper heat and 180°C for lower heat, for about 25 to 30 minutes.