Crispy small pastries

Beat the eggs and set aside.

Add granulated sugar to the softened butter and beat until well combined, then add the beaten eggs and mix evenly.

Add the egg mixture a second time and mix well (the egg mixture is added in three parts).

Add the last portion of the beaten eggs and mix evenly (first manually mix with a mixer, then use the electric mixer to beat).

Just beat until evenly mixed.

You can add the cake flour in 2 or 3 portions, and mix evenly each time.

Add the low-gluten flour again and fold evenly.

Knead until it forms a soft dough; there is no need to over-knead.

Take 25g of red bean paste per piece and roll it into a ball for later use.

Take 25g of dough for the wrappers and roll it into a ball for later use.

Flatten the dough, wrap it with red bean paste filling, press it into a mold to form a shape, and place it on a baking tray.

Preheat the baking tray for 5 to 10 minutes, bake at 180°C on the top heat and 160°C on the bottom heat for 10 minutes, then change to 170°C top heat while keeping the bottom heat the same, and bake for another 10 minutes.

Red bean paste-filled mini cakes are out of the oven, with crispy crusts and sweet filling. The pastry ingredients vary slightly each time, resulting in different textures.