Honey Red Bean Open-Mouth Pastry
Crispy, sweet, and golden brown, this honey red bean open pastry is a delicious after-dinner tea snack. The new packaging of Arawana Australian wheat flour used in this recipe is 100% imported from Australia and a World Quality Competition winner. With a fine texture, natural soft color, and pleasantly chewy mouthfeel, this flour is ideal for making baked goods like shaobing, and is the best choice for high-quality home baking.
Ingredients
Arawana Australian Wheat Core Flour
500g
lard
175g
red honey beans
300g
cold water
100ml
white sugar
as needed
salad oil
as needed
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Mix 250g of wheat flour with 125g of lard evenly to form a shortcrust paste. Then knead the remaining 250g of wheat flour with 50g of lard and 100ml of cold water into a water-oil dough. After kneading evenly, cover with a damp cloth and let it rest for 20 minutes.
3
Step 3
Roll each of the two doughs into long strips, then divide them into equal portions of 25g water-oil dough and 20g shortcrust paste each.
4
Step 4
Wrap the shortcrust paste with the water-oil dough, pinch the opening closed, and flatten.
5
Step 5
Roll into a long strip, roll up from top to bottom with the seam facing up. Roll out again and roll up. Repeat the rolling out 3 times and rolling up 2 times.
6
Step 6
Roll the dough into a round wrapper that is thick in the middle and thin at the edges.
7
Step 7
Fill with red honey beans. Wrap it up and pinch the opening closed with the seam facing down to form a bun shape. Use a knife to make several even cuts on top.
8
Step 8
Heat oil in a pan until it just begins to slightly smoke, then place the dough pieces in and fry over low heat until golden brown.
9
Step 9
Drain the oil after frying, and garnish with white sugar before serving.
