#sweetness#rose bean paste cake
Ingredients
- Water oil skin 1:
- All-purpose flour 280g
- White sugar 45g
- Lard 100g
- Clear water 105g
- Puff 2:
- All-purpose flour 220g
- Lard 105g
- Edible taro pigment 8 drops
- Bean Paste Filling 3:
- Rose bean paste 850g
Steps
1. First prepare the ingredients for water and oil skin, flour, sugar, lard, and water
2. I use a bread machine to knead the dough. Put the water and sugar into the bread machine first
3. Then pour in flour and lard, and start the kneading process for 28 minutes
4. Take out the dough until a thin glove film can be pulled out. According to this ratio of ingredients, it is easy to form the film
5. Wrap the water-oil dough with plastic wrap and let it rise in the greenhouse for 20 minutes
6. Next, let’s make puff pastry. This is very simple. Pour the lard into the weighed flour, put on gloves and mix it into puff pastry dough
7. Mix until it is about 80% and add edible taro coloring. I added about 8 drops
8. Fold into puff pastry, wrap in plastic wrap, and place in the refrigerator for about 15 minutes. Take it out
9. Then divide the awakened water-oil skin into small uniform portions and cover them with plastic wrap. The water-oil skin is 30g each, a total of 14 pieces
10. Take out the pastry from the refrigerator and divide it into equal amounts to the water and oil crusts. Each pastry is about 23g each, a total of 14 pieces.Cover with membrane to prevent water loss
11. Divide the prepared rose bean paste filling into double the amount of pastry and oil skin. Only part of the bean paste is patted. It is best to fry the bean paste filling in a pot and add a small amount of vegetable oil, and finally add the rose. Just stir the sauce and the snacks can be stored longer at room temperature. It’s about 18g each, which is a bit small. You can add a few more grams
12. After everything is cut, take a piece of watery dough and flatten it, then wrap it in a puff pastry
13. Slowly go up and use your thumb and index finger to close the mouth, pinch tightly so as not to expose the pastry
14. Turn the mouth upward into a cow tongue shape
15. Roll up from the bottom, the width and length of the first roll does not matter, it does not matter if it is wider
16. After rolling up, place the seam side down on a plate, cover with plastic wrap and let it rest for 20 minutes
17. After 20 minutes, take out one piece, flatten it with the palm of your hand with the joint upward and vertically, and then roll it into a beef tongue shape again
18. Don’t roll it out too wide this time, just about the width of an index finger. Cover with plastic wrap and let it rest for 15 minutes
19. Take out one and cut it in the middle, divide it into two, and flatten it with the palm of your hand
20. Roll the cut surface upward into a circle
21. Flip the dough over and put in the rose bean paste filling. I think 25g of bean paste filling is about the same, because we don’t make much bean paste, so we can divide it into so many.
22. A rose bean paste cake is ready
23. Preheat the oven at 180 degrees for 5 minutes and bake at 175 degrees for 25 minutes. The oven is set according to the temperature of your own oven as a reference.
24. This year I made several plates of mooncakes with rose bean pastry, and also made matcha green ones.Yes, it’s a great gift for friends and family!
25. The freshly baked ones are particularly delicious, and the crumbs fall off when you bite into them.
Tips
- Don't make the difference between the ratio of pastry and oil crust too big, otherwise the color will be uneven, especially when there is more oil crust and less pastry, there will be more white ones.
- The color of the oven is set according to the own brand, and the temperature varies between different brands
- Bean paste must be made like fried lotus paste filling, and the storage time will be longer
