Black Sesame and Bean Paste Pastry

Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Advanced.

Steps for making Black Sesame and Bean Paste Pastry

First, make the filling: White Phoenix bean paste ingredients: White kidney beans 150g, granulated sugar 70g, maltose 25g. First, wash the White Phoenix beans and soak them in three times the amount of water for more than 8 hours. I soaked them overnight.

You can easily rub off the outer skin of the beans with your hands.

Put the peeled beans into a pressure cooker, add the same amount of water as the beans, and cook under pressure for half an hour. After the pot is opened, gently stir the beans to naturally form a paste. If you don’t have a pressure cooker, you can use a regular pot and cook on low heat for an hour, but be careful not to burn the pot.

Pour the cooked bean paste into a frying pan, add granulated sugar and stir-fry over low heat until the water is gradually dried out.

After quickly frying until dry, add maltose.

Stir-fry over low heat until the maltose is melted and the bean paste is not sticking to the pan. Let it cool before use.

First, make the oil dough: Ingredients: 200g flour, 20g sugar, 60g corn oil, 80g warm water. Collect and weigh these ingredients. Stir with chopsticks and knead into a dough.

Knead and rub for a while until the dough is smooth. Let it rest for half an hour.

Oil dough ingredients: 160g flour, 70g corn oil. Collect and weigh these ingredients.

Knead into a dough, no need to knead too much.

Divide both the oil dough and the oil paste dough into 14 equal pieces.

Flatten an oil paste dough and wrap it around an oil dough piece.

Wrap all of them and place them with the sealed side down.

Without resting, take the first piece that was just wrapped, roll it into an oval shape.

Roll it up.

Then roll it again in the opposite direction.

Divide the bean paste into small balls. I used 30g for each.

Roll each piece into a round cake and wrap it with bean paste.

Place them with the sealed side down.

Roll them into small cakes that are nearly 1cm thick and brush them with a layer of egg liquid.

Turn them over and coat them with black sesame seeds.

Place them directly on a baking sheet.

Preheat the oven to 180 degrees Celsius, place the baking sheet on the middle rack, and bake for 20 minutes with both upper and lower heat.