Chinese Food
Red bean curd
(156067 views)
I always like Chinese style pastry. I cook lard to make pastry. It's Crispy layer by layer. It's crumbling. It's a net red bean milk filling. It's not greasy. It's so delicious that it can't stop.
Cooking ingredients
Cooking Steps
Step1:Put lard, flour, sugar powder and water into the bread machine. Knead for 20 minutes until the film is out.
Step2:Mix the flour with lard to make pastry. Refrigerate it in the refrigerator in hot weather.
Step3:The film of the rubbed oil skin cover shall be relaxed for 30 minutes.
Step4:The pastry and the pastry are divided into 16 balls.
Step5:Put the pastry in the center of the pastry dough. Pinch it up like a small steamed bun.
Step6:The dough is rolled out in a long round shape. The longer the dough is rolled out, the better the crispness effect will be.
Step7:Roll it out and roll it up from top to bottom.
Step8:Cover with plastic wrap. Press wet cloth on the plastic wrap and wake up for 20 minutes.
Step9:Roll it out again. Roll it up. Let it stand for 20 minutes.
Step10:It's evenly divided into Hokkaido red bean stuffing.
Step11:Roll it out into a circle. The edge is thinner. Put the filling in the middle.
Step12:Pack and close down.
Step13:Roll out the pancakes and put them in the baking tray.
Step14:Make three cuts on the surface of the knife. Brush a layer of yolk liquid. You should brush the yolk liquid. Sprinkle sesame seeds.
Step15:Put it in the pre heated oven at 175 ℃ for 20 minutes.
Step16:Fresh.
Step17:The skin is crispy and sweet, and the filling is moist and soft.
Cooking tips:There are skills in making delicious dishes.
