[Caramel red bean cake](jiao tang hong dou hou su bing )

[Caramel red bean cake]

Introduction:

"The combination of cream caramel sauce and honey red bean brings a perfect encounter between Chinese and Western ingredients ~ ~ another special thing is the thick top ~ ~ if the baking time is shorter, then the final taste will be similar to soft cookie, crisp outside and soft inside. If the time is longer, the finished product will give you a different experience. The taste of crispy sand can definitely add to its beauty! In short, it depends on your own preferences ~ ~ (the following amount can make about 16 biscuits of 1.5cm Square) "

Production steps:

Step 1: 1. Prepare all kinds of materials. The honey red beans are coated with a layer of dry powder in advance, and then the surplus flour is sifted out;

Step 2: mix salt, baking powder and low gluten flour;

Step 3: add butter to the powder mixture;

Step 4: knead the cornmeal by hand;

Step 5: add cream caramel sauce;

Step 6: press and mix into a ball with a scraper;

Step 7: lay a baking oil paper on the cutting board. Transfer the dough to the oil paper and flatten it with the palm;

Step 8: divide the dough into two parts with a cutter;

Step 9: spread appropriate amount of honey red beans;

Step 10: overlap the two cakes and flatten them with the palm again;

Step 11: divide into two again;

Step 12: continue to spread appropriate amount of honey red beans;

Step 13: overlap and flatten again;

Step 14: preheat the oven 200 degrees. Square the dough with a scraper. The thickness is about 1cm, not too thin;

Step 15: cut it into small pieces, 1 ~ 1.5cm square, and put it on oil paper;

Step 16: put into the preheated oven, middle layer, up and down the fire, 190 ~ 200 degrees, bake for 10 ~ 12 minutes;

Step 17: bake out immediately after baking, transfer the biscuits to the air net to cool, and you can eat them.

Materials required:

Low gluten flour: 100g

Cream caramel sauce: 60g

Salt free butter: 15g

Honey red bean: About 30g

Salt: a pinch (the amount twisted by thumb and index finger)

No aluminum foam powder: 3G

Notes: 1. Honey red beans should be wrapped with dry powder in advance, and then screen out the excess dry powder. Powder must not be too much, as long as a thin layer on the line, mainly to let the beans separate; 2. All kinds of powder must be mixed evenly in advance, can be screened 1 ~ 2 times, to ensure that the baking powder and salt are evenly distributed; 3. Butter does not need to soften, can be directly used after it is taken out of the refrigerator; 4. Because everyone's cream caramel sauce has different consistency, so it can be used according to the dry and wet dough Add some milk to adjust. Or adjust the amount of cream caramel sauce directly. I use the formula of pH cream caramel sauce, which is very delicious; 5. This time, I use the method of making English muffin for reference, and fold it many times to achieve the crisp taste. The specific number of times, I think 2 ~ 3 times is about the same. Like me with stuffing, 2 times is good; 6. The dough must not be pressed too thin, thicker, better taste; 7. Baking time should be adjusted according to the actual situation. If you like the soft cookie taste, you should cut the biscuits larger or reduce the baking time; 8. After baking, the red beans will be slightly hard. But with the biscuit itself that kind of sandy taste match up, but it is very harmonious. If you don't like it, you can replace it with cranberry, raisin and so on.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Jiao Tang Hong Dou Hou Su Bing