Chinese Food
Crispy bean paste
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This time, I took a bite of crispy cake and played it by myself. The original butter skin was replaced by a corn oil version of the crisp skin. Layers of clear skin covered with sweet, soft and glutinous bean paste filling. The taste is also very good~-
Cooking ingredients
Cooking Steps
Step1:Water and oil skin = 90g medium gluten flour + 15g soft white sugar + 30g corn oil. Add some water. Start the flour mixing procedure.
Step2:Pastry = 70g medium gluten flour + 35g corn oil.
Step3:And a nice water crust and pastry.
Step4:Roll the pastry a little. Put in the pastry.
Step5:Roll it out. Fold it back in half.
Step6:Continue rolling. Fold both sides in half. Repeat three times.
Step7:Roll out the dough. Put the bean paste stuffing in the middle.
Step8:Close up. Round.
Step9:Cut it into even sized pieces.
Step10:Brush a layer of egg liquid.
Step11:Decorate with sesame seeds.
Step12:Preheat the oven. Heat it up to 210 degrees. Heat it down to 190 degrees. 20 minutes or so.
Step13:Let it cool completely after baking.
Step14:Loaded
Step15:It's not bad.
Step16:Crispy
Step17:Ha ha
Step18:Open to eat
Cooking tips:1. In the process of water, oil, skin and water, I add the water according to the dry and wet degree of flour. 2. Oven settings are for reference only. There are skills in making delicious dishes.
