Ingredients
Method
Dough 面团
- Add 150g all-purpose flour, 60g boiling water & 40g water (at room temperature) to a large mixing bowl.
- Stir it until the dough begins to hold together in a ball.
- Use a cling film to cover the top of the mixing bowl and rest the dough for 15 minutes.
- After 15 minutes, knead the dough until the surface becomes smooth.
- Rest the dough for 1 hour.
Puff pastry 油酥
- Add 80g all-purpose flour, 1 tsp baking powder and 40g sunflower oil in a large mixing bowl. Mix it using a silicone spatula.
- Divide the mixture into 4 portions (in 4 balls).
- Stir it until the dough begins to hold together in a ball.
- Divide 320g of red bean paste into 8 portions (each of which should weigh 40g) and roll it into a ball shape.
Dough + Puff Pastry
- Divide the dough into 4 portions.
- For each of the dough, make a bowl shape, and place the “puff pastry” into the dough, and seal it. Repeat for 4 times.
- Use a rolling pin, press it against the dough to produce a flat layer.
- Roll up the thin layer and cut it in half.
- Repeat the process 4 times; you should have 8 dough pieces now.
- To produce a beautiful layering effect, again, use a rolling pin, to get a flat layer.
- Now, wrap one red bean ball within the flat layer and seal it. Press it gently.
- In a small bowl, add 1 cup of water and 1 tbsp of flour and mix it gently.
- Brush the mixture onto the dough surface (from step 7) before sprinkling the white sesame seeds.
- Flip the dough and repeat the same process (step 9) for another surface.
Frying Process
- Pour the oil over to a frying pan until it covers the whole surface.
- At medium heat, place the dough onto the oil and press it gently against the pan surface.
- Flip to the other side and fry both sides until it turns golden brown.
- Ready to serve!