If you love red bean cakes, don't buy them anymore, you can make the pan at home, simple and delicious, crispy on the outside and soft on the inside

Red beans are rich in iron, which can make us full of blood and make our complexion ruddy. Paired with flour, it's more nutritious!

Today, I used a pan to make a delicious red bean scone cake for my family, the skin is crispy, the inside is soft, adults and children like to eat it very much, it is really delicious!

Here's how I made it:

Add 10g of sugar and 3g of yeast to 1,160ml of warm water and stir well. Add small amounts to 300 grams of flour several times and knead into a smooth dough.

2. Put it in a warm place to proof, if it is hot, we can put it at room temperature to rise. If it is winter and the weather is relatively cool, we can wake up through warm water, and the water temperature can be controlled at about 35 degrees.

3. Add an appropriate amount of oil to half a spoon of flour and mix it into a thin puff pastry.

4. Soak the red beans overnight in advance, clean them, put them in the rice cooker, add an appropriate amount of water, the water should not exceed one centimeter, and cook it with the rice button. After cooking, add an appropriate amount of sugar and mash it into a puree, and the amount of sugar depends on personal taste.

5. Take an appropriate amount and rub it into a ball.

6. The volume of the dough is significantly expanded, and the inside is a honeycomb structure, which is ready. Remove the dough and knead it a little longer to vent.

7. Roll out the dough into a large rectangular pancake, pour over the puff pastry and spread evenly.

8. Roll it up from one end, divide it evenly, and try to cut it into small pieces of a rectangular body for better operation.

9. Take out the dough and knead both sides tightly to prevent leakage of puff pastry, and stack them in the middle.

10. Sort it out and make it into a round cake.

11. Add the red bean paste, like a bun, and give it a mouthful.

12. Tidy it up and roll it out into a cow's tongue shape.

13. In order to look better, I use a comb that has not been combed to prick some small eyes for it, or I don't need to tie it.

14. Brush a layer of oil in a frying pan and put in the crust, fry slowly over low heat, fry until one side is golden brown, turn over and fry again, and fry until both sides are golden and bulging. Fry for about three minutes on each side.

The skin is crispy on the outside, soft on the inside, sweet and delicious, suitable for all ages, friends who like it can try it!