Unmissable Chinese dim sum, crispy and delicious, sweet but not greasy, one bite is enjoyable

The preparation of this bean paste cake is not difficult, although there are more steps to make, but each step is very simple, and its production process is actually very similar to egg yolk cake, which requires puff pastry. Chinese dim sum shortening is usually inseparable from lard, but there are always some people who are more sensitive to the fishy smell of lard, so at this time, we can choose butter to replace lard, using butter to puff pastry, the milk fragrance of the finished product will be very full, and the taste will be more fragrant than the lard version.

 The main points of production are as follows:

1. The butter must be softened before it can be used, remember that softening is not melting, the so-called softening is to poke it with your hand, and you can easily press a hole. It can only be used if it is softened to this extent. If the butter is not softened properly, the puff pastry will be drier by then, and it will be easier to break the puff pastry and mix it when the roll is rolled out at the end.

2. If you are not sensitive to the fishy smell of lard, you can also use lard directly, but if you change it to lard, the amount of oil in the puff pastry should be reduced by 3 grams, that is, the original 93 grams of butter, and if you replace it with lard, it only takes 90 grams.

3. If the baked bean paste is not crispy after cooling, and it tastes a little wet, it must be that the moisture has not been dried, and you only need to return to the oven to re-bake for a few minutes.

【Paste】

Oily skin ingredients: 225 grams of all-purpose flour, 81 grams of softened butter, 40 grams of powdered sugar, 90 grams of water

Puff pastry ingredients: 180 grams of all-purpose flour, 93 grams of softened butter

Excipients: 500 grams of bean paste, appropriate amount of cooked black and white sesame seeds, 1 egg yolk

1. Pour all the ingredients in the oil skin into the basin and knead it into a smoother dough by hand. When you first knead it, it may be sticky, rub it a few times, and it won't stick to the back. In addition, if you knead it is not smooth, it doesn't matter, cover with plastic wrap and relax for 10 minutes, and then knead after relaxation, it will be easy to knead smooth.

2. Then pour all the ingredients in the puff pastry into the basin and knead it into a ball. When kneading, it will be dry at first, but after kneading it a few times, it will knead well into a ball. Tips, when the puff pastry is mixed, it is necessary to knead it to mix into a ball, and the butter must be softened in place, otherwise the puff pastry will be very loose and not easy to form a ball.

3. Divide the mixed oil skin and puff pastry into 2 parts evenly, and cover with plastic wrap to prevent them from being air-dried.

4. Take an oily skin, press it flat and roll it out with a rolling pin, and then put a puff pastry

5. Wrap it, wrap it up, put the closing place down, cover with plastic wrap and relax at room temperature for 10 minutes, and operate the rest in turn

6. After 10 minutes, take a loose dough, pat it flat with your hands, and then roll it out with a rolling pin.

7. Then roll it up from top to bottom, cover it with plastic wrap after rolling, relax at room temperature for 10 minutes, and operate the remaining dough in turn

8. After relaxing, take a dough roll, flatten it, and roll it out again

9. Roll it up from top to bottom, continue to cover with plastic wrap after rolling, relax at room temperature for 5 minutes, and operate the rest in turn

10. Take a loose dough roll, pat it flat, then roll it out with a rolling pin, put 250 grams of bean paste filling in the middle, and then wrap it up. The same applies to the remaining rolls

11. After wrapping, pat it flat with your hand, and then roll it out with a rolling pin, slightly thinner.

12. Then we will fold the rolled dough sheet in half once, as shown in the figure below

13. After folding in half, roll it out again with a rolling pin, try to roll it out thinner, and after rolling, cut it into strips with a sharp knife

14. Then cut it into shorter pieces, put it into a baking tray after cutting, and leave a little distance between each other when placing it. At this point, the oven is preheated to 180 degrees

15. Then brush the egg yolk liquid, and then sprinkle with an appropriate amount of black and white sesame seeds

16. Finally, put it into the middle layer of the preheated oven and bake it at 170 degrees for 25 minutes. If you find that it has been colored, remember to stamp it with tin foil

17. Unmissable Chinese dim sum, crispy and delicious, sweet but not greasy, one bite is enjoyable