Bean Paste Pie Recipe
This bean paste pie is an elegant afternoon tea for all ages.
400g beef tallow
10g white sesame
- Control the heat when frying the pie. Do not exceed 200 degrees.
- You can replace bean paste with sesame paste or minced char siu as stuffing.
Pour all dough 2 ingredients on a clean work surface. Mix well.
Knead the dough until smooth and tender. Set aside.
For dough 1 ingredients, pour flour into a circle on a clean work surface. Add sugar, lard, egg and water in the middle area. Stir until sugar melt.
Stir in the flour to make a dough.
Knead the dough until smooth and tender.
Use a plastic wrap to cover the dough. Let it rest for 30 minutes.
Use a rolling pin to flatten two dough. Place the flatten dough 2 on the dough 1. Fold them together.
Use a rolling pin to make it into a rectangle. Fold from two sides. Then flatten again. Repeat this process 3 times.
Flatten the dough into about 4mm thick. Roll into a long strip.
Let it rest for 20 minutes. Cut into small doughs.
Flatten the dough into the pie’s skin. Wrap bean paste as stuffing. Then make it into pie’s shape.
Coat with white sesame. Add oil to a pot. preheat the oil to about 150 degrees. Fry the pie until golden brown. Serve.