Making Red Bean Paste Pastry at home
Red Bean Pastry is always one of my favourite pastry in the early morning. You can simply replace the red bean pastry with Lotus or even durian. Try it out yourself to see which is of better taste to you.
Source
Cook Time
Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 40 pieces
In case you cannot find this, Can replace it with Lard | Source
Ingredients
- 250g Planta Margarine, Ingredient (A)
- 50g Sugar, Ingredient (A)
- 600g Plain Flour, Ingredient (A)
- 200g Water, Ingredient (A)
- 1500g Red Bean paste, Ingredient (A)
- 400g Plain Flour, Ingredient (B)
- 200g Shortening Fat (Crisco), Ingredient (B)
- 1 tsp Sesame Seeds, Ingredient (C)
- Making the Water Dough - Mix Margarine, Sugar and Flour together at slow speed. Add in water and beat into a dough. (Rest for 10 to 15 minutes) Using Ingredient A
- Making the Oil Dough - Mix flour and shortening fat to form a dough. Using Ingredient B
- Cut Water Dough into small parts of about 15 -20 gm to warp over Oil Dough. (Follow Figure 1 Below)
- Roll out the Pastry with a rolling pin into A, then B, then C and lastly D - See video for the rolling process.
- Roll the Final (D) pastry into rounds and fill with about 25 gm of the Red Bean Paste. Seal the edges to form a ball, then press down slightly to flatten. (Follow Figure 2 Below)
- Brush the top with an egg yolk and sprinkle with sesame seeds (Using Ingredient C) . Bake at 200 degrees C until Golden Brown.
Dough Rolling
Rolling Of the Dough (Figure 1)
| Nutrition Facts | |
|---|---|
| Serving size: 800 | |
| Calories | 2255 |
| Calories from Fat | 927 |
| % Daily Value * | |
| Fat 103 g | 158% |
| Saturated fat 28 g | 140% |
| Unsaturated fat 75 g | |
| Carbohydrates 275 g | 92% |
| Sugar 13 g | |
| Fiber 7 g | 28% |
| Protein 45 g | 90% |
| Cholesterol 48 mg | 16% |
| Sodium 596 mg | 25% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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