Soft Red Bean Cake

Prepare the ingredients; the recipe makes 21 soft red bean cakes.

Put all-purpose flour, baking powder, yeast powder, and granulated sugar into a bowl and mix well. Add warm water and stir until it forms a flaky texture, then add corn oil and knead by hand until smooth. Note: It's okay if it doesn't become smooth on the first knead; after resting for 10 minutes, it will be easier to knead.

Prepare red bean paste filling, 30 grams per portion, and dough, 15 grams per portion. Roll them all into balls, and cover the dough with plastic wrap at all times to prevent it from drying out.

Take a portion of dough and squeeze it back and forth forcefully with both hands a few times to remove large air bubbles, then roll it into a round thin sheet and wrap in a portion of red bean paste filling.

Use the tiger mouth closing method to pinch the opening tightly, place the opening downward, put it into the baking tray, and press the surface lightly with a scraper.

Preheat the oven to 170 degrees with both upper and lower heat. I am using the Petri 5400 small sponge oven, a 38-liter home appliance that is very professional. Even beginners can manage without mistakes. It heats evenly and colors evenly. Place it on the middle rack and bake for 7 minutes, then flip it and bake for another 7 minutes until both sides are colored to your satisfaction.

Time's up, the coloring is so beautiful, take out the baking tray.

Place the baking tray on a wire rack to cool, and the crust will soften after cooling. Store it in a sealed container.

Small and cute.

Cut it open and you can see, it's really thin-skinned with a large filling, full of red bean paste, and every bite is truly satisfying.