Fragrant Soft Red Bean Paste Cake

First, mix the flour with yeast powder and baking powder evenly. Then, dissolve the sugar in a little hot water and let it cool slightly, then add some cold water and pour it into the flour, stirring evenly with chopsticks. Next, add lard (in summer, because the temperature is high, lard does not solidify quickly).

Cover the dough with a film and let it rest for 15 to 20 minutes after kneading.

Portion the well-fermented dough into 50g pieces and knead into small dough balls.

Roll 30g of red bean paste into a ball.

After resting for 10 minutes, the dough has slightly puffed up.

Take one portion of dough, wrap it around the red bean paste, gradually seal it with the seam at the bottom.

Each red bean paste pastry is individually wrapped.

Place on a baking tray, cover with film to retain moisture and prevent drying, then press each one flat and let sit for 15 to 20 minutes.

Preheat the oven for 5 to 10 minutes, place the baking tray in the middle rack, and bake at 170°C with both top and bottom heat for 25 minutes (flip halfway through baking).

The finished product is out of the oven: very soft and fluffy red bean paste cakes. They are very soft and need to be handled gently. The fragrant and soft red bean paste cakes are highly praised by family members: 'Not only do they look good, but they taste even better!' They don’t harden even when eaten cold.

I made 11 red bean paste cakes and none were left; everyone said 'delicious'.