Exclusive Rose Red Bean Paste Cake

Name: Exclusive Rose Red Bean Paste Cake
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 150 g All-purpose flour; 60 g Lard; 65 g Clear water; 30 g white sugar; to taste Rose red bean paste filling; 160 g low-gluten flour; 75 g Lard

Exclusive Rose Red Bean Paste Cake made with all-purpose flour, lard and clear water, baked until light, fluffy and golden. Follow the steps for the best results.

30 minNewEasy Baking Roast Sweet & Fragrant

Instructions

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Making water-oil dough: 150g of all-purpose flour, 30g of white sugar, 60g of lard, 65g of water. Knead the dough until it can form a glove-like membrane. Refrigerate to preserve for 30 minutes.
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Oil dough: 160g low-gluten flour, 75g lard, knead until fine, refrigerate in the fridge for 30 minutes.
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20 grams of water dough, 15 grams of oil dough, wrap the oil dough with the water dough. Roll out into a shape like a cow's tongue, roll up from one side, and let rest for 15 minutes. Roll out the dough a second time, roll it into a long piece, roll up from one side, and let rest for 15 minutes.
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Take a raw dough piece, press it in the middle, fold both sides, roll the dough into a circle, and wrap in 35 grams of filling.
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Seal the opening tightly and press it flat with a scraper.
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The seal has been stamped.
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Preheat the oven, set to 190°C with top and bottom heat, bake for 25 minutes, temperature for reference only.
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Take it out and let it cool; it tastes better when eaten.
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