Red Bean Pastries
Flaky, buttery pastries with a crisp layered exterior and sweet red bean filling. These classic Chinese bakery treats come together with a simple doube-dough technique that creates beautiful, delicate layers.
Story
These pastries feature two complementary doughs - a pliable oil dough that forms the outer shell and a crumbly shortening dough that creates the signature flaky layers when baked. The key is proper resting time between steps to ensure the doughs are easy to work with.
Ingredients
all-purpose flour (for oil dough)
200g
granulated sugar
30g
water
70g
vegetable oil
50g
all-purpose flour (for shortening dough)
140g
cold butter or lard
70g
red bean paste
300g
egg wash (1 egg + 1 tbsp water)
as needed
sesame seeds
for topping
Instructions
1
Make the oil dough
Combine flour, sugar, and oil in a large bowl. Pour in water gradually while mixing until a smooth, elastic dough forms. Cover and let rest for 15 minutes.
2
Make the shortening dough
Cut cold butter into the flour until the mixture resembles coarse crumbs. Press together into a cohesive dough. Divide into 12 equal portions while keeping chilled.
3
Divide and rest the doughs
Divide the oil dough into 12 portions. Flatten each portion into a disc, then wrap a portion of the shortening dough inside. Pinch to seal and roll into a ball. Cover and rest for 10 minutes.
4
Shape the pastries
Roll each ball lengthwise into an oval, then roll up tightly like a jelly roll. Turn 90 degrees and roll out again. Roll up and set aside. This creates the layered effect.
5
Fill and finish
Flatten each rolled piece into a disc. Place 25g of red bean paste in the center, bring the edges together and pinch firmly to seal. Place seam-side down on a baking sheet, flatten slightly.
6
Bake
Brush the tops with egg wash and sprinkle with sesame seeds. Bake at 375°F (190°C) for 20-25 minutes until golden brown and crisp. Let cool slightly before serving.
