Crispy bean paste cake

Cooking Instructions

1. Add boiling water to the flour, mix and stir to form a dough wadd

   

2. Add a small amount of cooking oil and knead into a smooth dough

   

3. The kneaded dough does not need to be fermented, and it is kneaded into a smooth dough after proofing with plastic wrap

   

4. Add two spoonfuls of flour to a small amount of cooking oil and mix to form a puff pastry

   

5. Roll out the proofed dough into large pancakes

   

6. Roll out the dough, evenly spread the puff pastry, roll up from the bottom all the way up, roll into long strips,

   

7. Roll the dough and cut it into evenly sized portions, then seal it on both sides and knead it so that the puff pastry doesn't leak out

   

8. Pinch them one by one and roll them round.

   

9. Roll out into palm-sized dough in turn

   

10. Add the red bean paste prepared in advance and wrap it in buns.

    

11. After wrapping, arrange it into long strips and roll it out into beef tongue-shaped pancakes, and if you like sesame seeds, you can sprinkle some sesame seeds

    

12. Heat the pan and brush a little oil, and brush the surface with some oil to lock in the moisture on the surface

    

13. Sear until golden brown on both sides

    

14. Out of the pot

    

15. Crispy bean paste cake, come and make it