Danish Red Bean Cake recipe-Chinese Food-best chinese food recipes-cooking food

Step1:Mix all ingredients except butter. Knead into a smooth dough. Add butter and continue to knead until a stronger transparent film can be pulled ou

Step2:Roll the dough into thick dough and put it into a fresh-keeping bag for about 20 minutes

Step3:It can be special flake butter or ordinary salt-free butter, which can be rolled into square pieces by using fresh-keeping bags or oil pape

Step4:Take out the frozen doug

Step5:Roll out a square twice the size of a piece of butte

Step6:Wrap butter (as shown in the figure

Step7:Pinch at seam

Step8:Roll it out for the first four fold. Roll it out along the long side of the surface. Pay attention to the uniform force. Spray high powder on the operating platform to prevent sticking.

Step9:Fold in from 1 / 8 on the right and 3 / 8 on the lef

Step10:Then fold in half. Complete the first four fol

Step11:Turn the first folded patch vertically along the long edge to open it agai

Step12:Spread a layer of honey red beans on the surface of 2 / 3 of the doug

Step13:Fold in from 1 / 3 of the left and right respectivel

Step14:30% off onc

Step15:After folding, roll it directly into a large piece nearly 1cm thic

Step16:Use ruler to divide into small squares of about 5 *

Step17:As shown in the figur

Step18:Put on the baking tra

Step19:Start the final fermentation. The temperature is 28-29 degrees. The humidity is 70% and the fermentation is twice as large

Step20:Sweep a thin layer of egg liquid on the fermented surface. Decorate white sesam

Step21:Place in the middle layer of the oven that is fully preheated. Bake the upper and lower tubes at 200 ℃ for 20 minutes

Step22:Out of furnace coolin

Step23:I use 321t whirlpool steam oven. I like to scan QR code and go to this store to have a look

Cooking tips:1. Adjust the hardness of dough. The hardness must be the same as that of butter. The butter piece must not be too hard. It's easy to roll it out. Of course, it can't be too soft. 2. The amount of butter in the formula is relatively small and the overall shape requirements are not high, so there is no trimming angle in the rolling process. In the end, there is no more leftovers. 3. The final fermentation temperature of the dough after shaping should not exceed 30 degrees, because it is skillful to wrap butter in the dough and make it delicious at high temperature.