-
1
Beat the eggs and set aside. -
2
Add sugar to softened butter and beat evenly, then add egg liquid and beat evenly. -
3
Add the egg liquid for the second time and mix well (add the egg liquid in 3 times). -
4
Add the last egg liquid and beat evenly (first stir manually with a mixer and then beat with an electric motor. -
5
Beat evenly. -
6
Add the cake flour in 2 or 3 times and mix evenly. -
7
Add the cake flour again and mix well. -
8
Just knead it into a soft dough, no need to over-knead it. -
9
Make 25g of bean paste filling/piece into a ball and set aside. -
10
25g/piece dough dough, roll into balls and set aside. -
11
Flatten the dough and wrap it with the bean paste filling, put it into a mold, press out the mold, and place it in a baking pan. -
12
Preheat the baking pan for 5 to 10 minutes, set the upper heat to 180 degrees, then lower the heat to 160 degrees and bake for 10 minutes, then turn the upper heat to 170 degrees, keep the lower heat unchanged, and bake for another 10 minutes. . -
13
The small cakes with bean paste filling are out of the oven. The pastry skin is sweet and the filling is slightly different. Each time the pastry ingredients are slightly different, the taste is different.