Home-style Pig Fat Red Bean Crisp Cake Recipe
Crust can be made with lard.The filling can include red bean paste, mung bean paste, or sweetened bean paste,or sweetened red bean paste, etc., today we will teach you how to make traditional red bean crust cake using lard.This is one of the popular Chinese traditional desserts.Traditional Guangdong-style red bean paste filling ingredients: 875 grams of red bean paste,525 grams of fine sugar, 175 grams of edible oil, malt syrup 85 grams.For the flaky dough: 150 grams of medium wheat flour, 15 grams of white sugar, 60 grams of lard, and 60 grams of water.For the oil pastry: 100 grams of low-flour, 50 grams of lard.
Coating materials:Black and white sesame seeds, and one egg yolk.
Mix 875 grams of red bean paste with 525 grams of fine sugar in a small pot over low heat until the sugar melts, then add 175 grams of edible oil and stir-fry on medium-low heat until evenly combined. Continue stirring until the mixture no longer sticks to your hands, then add malt syrup and continue cooking until it does not stick anymore. Turn off the heat once done, allow to cool before use. Sift 150 grams of medium wheat flour into a bowl, add 15 grams of white sugar, 60 grams of lard, and 60 grams of water. Knead into a smooth dough, then divide it into 10 equal parts.Sift 100 grams of low-flour into a bowl, mix with 50 grams of lard to form a ball, then divide it into 10 equal parts. Divide the Guangdong-style red bean paste into 10 equal portions for later use, each about 30 grams in weight.
Take one portion of the oil dough and flatten it, wrap around one portion of the oil pastry, roll and fold twice, then stretch into a round shape. Wrap this around one portion of the red bean filling, seal well, round out, and press flat into a circular cake. Use a knife to cut diagonal slits on the side of the cake.
Brush the surface with beaten egg yolk, sprinkle black and white sesame seeds in the middle as decoration, bake at 180 degrees Celsius for 20 minutes on the middle rack.Once cooled, remove from oven and you have your red bean crust cake. Traditional pastries use lard, but you can substitute lard with
butter
or edible oil. The filling in the center of the pastry can also be replaced with any other filling of your choice.
Decoration materials:
Black and white Sesame seeds In moderation,Egg yolk One.
Method steps:
1 Take 175 grams of cooking oil and 525 grams of granulated sugar in a small pot, heat over low flame until the sugar dissolves. Then add 875 grams of red bean paste and stir-fry over medium-low to medium flame until the mixture is no longer sticky. Add malt syrup and continue stirring until non-sticky, then turn off the heat and let it cool before using as Guangdong-style red bean paste filling.
2 Sift 150 grams of medium wheat flour into a bowl, add 15 grams of granulated sugar, 60 grams of lard, and 60 grams of water, mix to form a smooth dough. Divide the dough into 10 equal parts.
3 Sift 100 grams of low flour into a bowl, add 50 grams of lard and knead into a ball. Also divide this mixture into 10 equal parts.
4 Divide the Guangdong-style red bean paste filling into 10 equal portions for use, each about 30 grams in weight.
5 Flatten one portion of oil skin dough, wrap around one portion of oil pastry, roll and fold two or three times, then flatten into a circle. Wrap this around one portion of the red bean paste filling, seal tightly, round it again, and press flat into a circular cake shape. Cut slits along the side edges at an angle.
6 Beat the egg yolk, brush it on the surface of the cake, sprinkle black and white sesame seeds in the middle for decoration, then place in the oven at 180 degrees to bake for 20 minutes. Remove when cooled thoroughly to form a red bean cookie. Additional notes:
Traditional pastries are made with lard, but you can substitute the lard with
butter or cooking oil. The filling in the center of the pastry can also be replaced with your preferred other fillings. Or use vegetable oil, and the filling in the cookies can be replaced with your preferred filling.
