Red bean paste puff, the taste is amazing, full of buttery aroma, kids can eat one in a bite, so crispy that it crumbles.

100 grams of unsalted butter softened at room temperature, 1 gram of salt, sift in 80 grams of powdered sugar.

Whip until the color turns white and the volume increases.

Beat one room-temperature egg and add it in several portions while whipping.

After each time the egg mixture is whipped evenly, add more egg mixture and whip.

Divide evenly into 2 parts.

Sift 125 grams of cake flour for one portion, and sift 120 grams of cake flour with 3 grams of matcha powder for another portion.

First, gently mix it with a spatula.

Then use your hands to knead it into a ball, kneading gently, not too forcefully.

Wrap it with plastic wrap and refrigerate to relax for 1 hour.

Take out a piece of dough, place it on parchment paper, first shape it into a long strip, then roll it into a thin sheet about 3mm thick.

Cut off the excess edges and make it rectangular.

175 grams of red bean paste, shaped into a long strip, placed in the middle of the dough sheet.

Wrap it with silicone paper and press it with a scraper to help shape it.

Cut into small pieces of the same length.

Do the same with the matcha dough.

Cut the same into pieces of the same length.

Apply a thin layer of egg yolk on the surface.

Sprinkle a little white sesame seeds.

Preheat the oven to 180℃, and bake for 22-25 minutes.

Red bean paste bite-sized pastry, done O(∩_∩)O

I tried one immediately after it was baked; the crispy and fragrant outer crust, and the red bean paste that melts in your mouth, truly make every bite deliciously crispy.

The taste is really great, with a strong buttery aroma, crispy to the point of crumbling, and you can eat them in one bite.