Red bean paste soft cake

Red bean paste filling 20g each.

Put the dry powder into the bowl, then mix evenly.

The red dragon fruit powder should also be added to the flour mixture and mixed evenly (since I forgot, I could only add the red dragon fruit powder when adding the olive oil and milk).

Knead it into a smooth dough, cover with plastic wrap, and let it ferment until it is about 80% proofed.

Divide the dough into 10 equal portions, shape them into smooth balls, then cover with plastic wrap and let rest for 10 minutes.

Take one of the dough pieces and flatten it, place a portion of red bean paste inside and wrap it, with the seam facing downward.

Wrap the red bean paste filling individually, cover it with plastic wrap to prevent drying, and let it rest for 20 minutes (depending on the room temperature, or place it in the oven at an appropriate temperature to rest, covering it to retain moisture).

For the fermented dough, pressing it with a pastry mold makes it look more professional.

The oven needs to be preheated for 10 minutes, bake at 160°C on the top heat and 150°C on the bottom heat for 20 minutes, and cover with foil to prevent burning.

Soft and fluffy, the filling is sweet and fragrant, and it doesn't harden even when cooled.

The red bean paste soft cake not only looks good, but is also soft, sweet, and endlessly enjoyable.