Ingredients
-
250g bean paste
-
125g dough
-
125g pastry skin
-
Seasoning
-
1 egg yolk
Directions
Tips
- Brush the egg liquid evenly. For better taste, do not brush on the bean paste.
- You should make sure the pastry is roasted evenly, thus you may need to turn around the pastry after 5 minutes roasting.
Steps
|
1
Done
5 minutes
|
Use a rolling pin to flatten the dough. Roll the dough to half of the pastry skin. |
|
2
Done
5 minutes
|
Place the dough on the pastry skin. |
|
3
Done
5 minutes
|
Fold the pastry skin to wrap the dough. |
|
4
Done
5 minutes
|
Use the rolling pin to flatten the dough. |
|
5
Done
5 minutes
|
Fold the dough, and then flatten again. |
|
6
Done
5 minutes
|
Make the bean paste into half size of the dough. Place on the dough and flatten to make it stick together. |
|
7
Done
5 minutes
|
Cut into long strips. |
|
8
Done
5 minutes
|
Pull two sides and twist as the shape. |
|
9
Done
5 minutes
|
Brush a layer of egg liquid. |
|
10
Done
15 minutes
|
Preheat the oven to 200 degrees. Place the pastry and roast for 10 minutes. Serve. |
