Hello everyone, I'm Xiao Gao.
In the last episode, we made yolk pastry, today we will make another pastry recipe.
This recipe also consists of three parts.
Water dough, oil dough, and fillings.
First we make the water dough.
All-purpose flour.
1/4 cup of boiling water.
Boiling water make the pastry bread soft.
Stir it.
Add room temperature water.
Knead into a ball.
It is dough made with about half boiling water.
Rest it for 15 minutes.
Come back in 15 minutes and knead the dough smoothly.
Rest it again for 1 hour.
Oily dough. All-purpose flour, a little baking powder.
Baking powder can create some air between the layers, which opens the layers.
This time I am using vegetable oil.
If the room temperature at home is low, vegetable oil is easier to handle.
Divide into 4 parts.
Round it.
This is the red bean paste left over from making egg yolk pastry in the last episode.
The recipe for red bean paste is also in the previous episode.
Divide into eight parts.
Round it.
Water dough, oil dough, and fillings are all ready, we start to wrap.
Water dough.
Divide into four parts.
Take a small dough.
Press down in the middle.
Pinch out the shape of a small bowl.
Put in the oil dough.
Close it.
Put them in order.
Take out the first one.
Cover the rest with a bowl to prevent it from drying out.
Dust some dry flour
Roll flat,
and roll up.
You don't need many layers.
Rolling it once is enough. And we rolled two breads at once.
Cut in the middle.
It is eight of them.
Take out the first one in order.
The cross section shows the layers.
This oil dough is exposed.
Close this end first.
Put the two ends into the middle.
Roll out.
Smooth side down.
Put the red bean paste on it.
The wrapping method is the same as the egg yolk pastry.
Then press down gently.
Now let's stick sesame seeds.
Add some flour to a spoonful of water.
Brush on the top.
Flour slurry prevents sesames coming off from the bread during frying.
Stick sesames on both sides.
Pour oil in the pan.
When the oil is not too hot, put in the bread.
After the bottom is shaped, turn it over.
Then fry them till golden brown over the medium low heat.
Let it cool a little bit. Open one to see the inside.
With a sesame crust, the out layer is very crisp after frying.
There are many separated layers.
When I break it apart, it also crumbles.
But it doesn't look as crumbly as egg yolk pasty.
You can feel the softness of the layers inside.
This is a very delicious pastry recipe, especially for those who like red bean paste, don't miss it.
Thank you all for watching, I’m Xiao Gao, see you in the next episode^^