What I want to share today is a red bean shortcake, which is relatively simple without fermentation or rubbing gloves. Moreover, the main feature of this dessert is that it is golden and attractive, sweet and crisp, and eating a piece of lips and teeth makes people feel happy.

main ingredients: 1 grams of butter, 4 grams of powdered sugar, 2 grams of low-gluten flour, 1 egg, and a proper amount of bean paste stuffing

Step 1, pour 1 grams of butter into a basin, then 4 grams of powdered sugar, stir the butter and powdered sugar with an egg beater until they are blended, then add an egg at room temperature, and stir the egg and butter smoothly.

Step 2, sift 2 grams of low-gluten flour into butter twice, stir until there is no dry flour, and then knead it into dough until it is soft and hard. Cover it with plastic wrap and refrigerate for 1 hour.

Step 3: When the time is up, take out the dough, put it on the chopping board and knead it for 5 minutes, then arrange it into a long strip and divide it into 5 equal parts.

Step 4, spread the plastic wrap on the chopping board, take a dose and rub it into long strips, then put it on the plastic wrap and flatten it, and then roll it into a rectangular cake with a rolling pin. Because it is easy to spread out, roll it while sorting it, and then tidy the four edges with a scraper after rolling.

Step 5, spread a layer of bean paste stuffing in the middle of the flour cake, shovel the two sides together with a spatula, and squeeze all the collected pieces tightly. In turn, arrange them and cut them into small pieces of 2-3 cm.

Step 6, put it in a baking tray covered with oil paper, brush the surface with egg yolk liquid twice, sprinkle with black sesame seeds to decorate it, and bake it for 2 minutes. Preheat the oven in advance, and heat it up and down at 18 degrees.

Step 7, when the time is up, take it out and enjoy it.