Red bean paste bite-sized pastry

First, make the puff pastry. Soften the butter at room temperature until it can be gently pierced with your finger, then add the powdered sugar and beat with an electric mixer until fluffy and pale.

Add the egg mixture in small amounts multiple times, whipping evenly after each addition before adding the next (if it is not fully whipped, slight water and oil separation or lack of blending is fine; it only slightly affects the texture of the pastry and will not cause failure).

Sift in the low-gluten flour and milk powder, first mix evenly with a spatula, then use a folding and pressing method by hand, repeating the folding and pressing action dozens of times until there is no dry flour and the dough comes together.

Divide the dough and red bean paste filling evenly into 18 portions, about 20 grams of dough per portion and 10 grams of bean paste per portion. The purchased red bean paste is quite moist, so it is recommended to stir-fry it before use. Use the lowest heat without sticking to the pan and stir continuously for five minutes, then let it cool before using.

Take a piece of puff pastry and flatten it, wrap a filling inside, pinch the edges to seal it, shape it into a rectangle, and place it with the seam side down.

Line the baking tray with parchment paper, place the prepared red bean paste crispy pastry dough into the baking tray, brush the surface with a layer of egg wash, and sprinkle with black sesame seeds.

Preheat the Midea Q30 oven in advance, middle rack, 170 degrees, bake for 20 minutes.

Just out of the oven, the surface is beautifully colored and evenly toned, with a strong aroma of buttery cookies wafting out. It is placed on a cooling rack to cool.

After cooling completely, the texture becomes crumbly and delicious.

The sweet red bean paste paired with creamy cookie puff pastry is so delicious that you can't stop eating it~