Crispy Red Bean Pastry & Purple Sweet Potato Pastry (Vegetable Oil Version)
Love red beans, and love pastries even more! This recipe makes 24 pieces. The red bean filling is extra, and the leftover can be frozen for later use.
Ingredients
Steps
Cook the red beans in a pressure cooker with 1.5 times water until soft. Use a blender or rolling pin to mash them! Add sugar according to preference, tasting along the way. If the mixture is too liquid, stir-fry it in a wok. I prepared more than enough red beans (200g), froze the extra for next time. Roll the red bean paste into 20g balls, 24 pieces!
Combine all ingredients for the oil dough into a dough, wrap with cling film and let rest for 30 minutes. Divide into 24 pieces!
Mix all ingredients for the oil crisp evenly. Divide into 24 portions for later use.
Wrap the oil crisp with the oil dough!
Roll into long strips and then roll up. Let rest for 15 minutes!
Roll out again into long strips, roll up, and let rest for another 15 minutes!
During resting, cover with cling film and a damp cloth.
After resting, press in the middle of the dough roll and roll out into a circular shape.
Wrap the red bean filling.
White round pastries are ready!
Brush with egg yolk liquid, sprinkle with black sesame seeds! Preheat oven to 180 degrees Celsius! Bake at 180 degrees for 35 minutes plus 150 degrees for 10 minutes!
Satisfied!
Take a bite, it's so delicious! Truly crispy! The layers of the pastry are visible.
A different angle for another photo.
This one's made with purple sweet potato. Delicious!
Looks beautiful, doesn't it?
Kids prefer the purple sweet potato version.