Lotus paste and red bean pie
Ingredients
- Lotus paste filling 80g
- Cooked red beans 100g
- Whip cream 35g
- Puff Pastry 1 serving
Steps
1. Add twice as much water to the red beans and use the porridge setting of the rice cooker. Cook until beans are tender. The cooked beans in the baby porridge stall I used were very rotten. Don't break it, just use it whole. I cooked a lot of red beans, and I will make red bean paste for the rest
2. Take the lotus paste filling made before, take it out from the refrigerator, add light cream and mix well
3. Add the required amount of cooked red beans to the stirred lotus paste and mix gently evenly. There is nothing wrong with over-stirring, but the beans will rot, but it will not affect the taste
4. After the pastry and water dough are mixed, cover it with plastic wrap and leave it for about an hour. Specific recipe: Pastry recipe: 1. 15 grams of mustard olive oil and 30 grams of low-gluten flour to form a dough. 2. Water-oil dough: 15 grams of mustard olive oil, 23 grams of water, and 43 grams of flour to form a dough.
5. Wrap the pastry in water-oil skin and wrap it tightly
6. Roll into long strips
7. Roll up. Let it sit for about 15 minutes and then repeat these two steps, then roll it out and let it rest for a while.
8. Roll out the pastry, spread it on the pie plate, and press off the excess with a rolling pin. Xuechu's non-stick pie plate has a very good non-stick effect. You don't have to worry about demoulding. It can be completely demoulded very easily.
9. Put the prepared lotus paste and red bean filling. I like more fillings and a full filling. Then cut the excess pastry into strips and decorate the surface
10. After preheating the oven to 180 degrees, bake for 25 minutes
11. Unmold the baked pie
12. Cut it open and see that it is full of lotus paste and red bean filling. It is not too sweet. It is a very healthy and delicious pie
13. Finished product picture
14. Finished product picture
15. Finished product picture
Tips
- 1. I used fried lotus paste filling myself. The recipe is: 250 grams of lotus seeds, 60 grams of rock sugar powder, 100 grams of maltose, and 100 grams of peanut oil. .
- 2. I use vegetable oil for puff pastry. If you like lard and butter, you can substitute them in equal amounts.
- 3. This amount is for two 4-inch rectangular school pie plates. If you use a large baking pan, you need to increase the amount.
