How to make oven-made red bean paste shortbread

Whether it is when making desserts or pasta, red bean paste is an ingredient that many people will use. The elderly are more inclined to choose shortbread, mainly because shortbread has a soft texture and can be eaten even if they have bad teeth. In fact, since the method of making shortbread is relatively simple, you can also make shortbread at home. Now let’s take a look at how to make red bean paste biscuits using the oven.

Raw material formula

1000g frozen oil 435g red bean paste 850g water 215g

Preparation method

1. Dough: Pour 500 grams of flour onto a chopping board and make a hole. Add 160 grams of frozen cooking oil and 215 grams of water (the water can be added in two times). Rub with your hands until the oil and water are mixed, then add the flour. Rub evenly and pound until it is smooth. Set aside.

2. For the heart noodles: sieve 500 grams of flour, pour it on the chopping board, make a hole in it, add 275 grams of frozen cooking oil, add the flour and rub it evenly, then set aside.

3. Press the dough into a large piece that is slightly thicker in the middle, put the dough in the middle, wrap it into a large ball with both hands, put it on the table, and use a rolling pin or pastry mallet to thin it into a long rectangle. Use a knife to cut off the part without crispness at the end of the piece, put it on the crispy surface, roll it thinly into a roll, use your hands to gently flatten the roll at the seam, and wrap it with red bean paste. The number and size are optional (depending on the needs). The opening must be wrapped tightly, and the stuffed ball must be pressed into a round cake shape with the hands. Dip chopsticks in red water to make a red dot, and place it in a baking tray and bake until cooked. Bake in oven at 180°C for about 15 to 20 minutes. Usually about 50 are produced.

Product features: white in color with red dots, with a sweet bean paste and crispy aroma, crispy skin and soft fillings, suitable for both young and old.

Method 2

Ingredients

200g low-gluten flour, 90g water

Excipients

45g corn oil, 15g honey, 150g low-gluten flour, 70g pastry, 390g red bean paste

step

1. Mix the oily skin materials and form a ball;

2. Mix the oil and shortbread, knead into a dough, cover with plastic wrap and let rise for 15 minutes;

3. Divide the dough into 13 equal parts, and the shortcrust dough into 13 equal parts, and roll them into balls;

4. Flatten the dough and wrap the pastry in it;

5. Tighten the mouth, and do the rest in the same way;

6. Take a long piece;