Roasted Bean Paste Twist Pastry Recipe
For a crispy pastry skin, this recipe uses eggs liquid to make golden brown. The taste is super sweet and crispy skin outside and tender stuffing insider.
250g bean paste
125g pastry skin
1 egg yolk
- 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.
Use a rolling pin to flatten the dough. Roll the dough to half of the pastry skin.
Place the dough on the pastry skin.
Fold the pastry skin to wrap the dough.
Use the rolling pin to flatten the dough.
Fold the dough, and then flatten again.
Make the bean paste into half size of the dough. Place on the dough and flatten to make it stick together.
Pull two sides and twist as the shape.
Brush a layer of egg liquid.
Preheat the oven to 200 degrees. Place the pastry and roast for 10 minutes. Serve.