The delicious flower-shaped red bean pastry is a traditional Chinese dessert made from a crunchy crust wrapped with sweet red bean paste filling. This step-by-step homemade recipe provides you an opportunity to make such a delightful dessert at home with a hundred percent success.
What is the flower-shaped red bean pastry?
The flower red bean pastry is one of the most popular desserts for the Mid-Autumn Festival in China, besides the mooncakes. The dessert is made from two layers of crispy pastry for its crust and sweet red bean paste for the filling. This red bean pastry dessert is not only tasty but pretty from the unique flower-shape. It is also the best gift for friends and family to enjoy on a special day.
For more ideas for the Mid-Autumn Festival desserts, please check Snow Skin Mooncake with Lotus Paste and Durian Filling; Mung Bean Cakes; Rainbow Layer Salted Egg Pastry.
What are the ingredients?
- All-purpose Flour
- Bread Flour
- Unsalted Butter- The oil substitute can be coconut oil or corn oil if you like a light pastry taste.
- Granulated Sugar
- Strawberry Powder
- Homemade Red Bean Paste– The homemade red bean paste tastes lighter on the sweetness and more refreshing. They are also easy to make from four ingredients, containing the dried red beans, sugar, corn oil, and maltose.
How to store the pastry dessert?
- Keep the pastry dessert in the plastic bag at room temperature within 5 days for the best taste.
What to serve with the pastry?
- The flower-shaped red bean pastry is perfect to enjoy with a cup of hot Chinese Tea.
Water-oiled Crust Pastry
- 50g All-purpose Flour
- 50g Bread Flour
- 34g Unsalted Butter
- 14g Granulated Sugar
- 75g All-purpose Flour
- 40g Unsalted Butter
- 10g Strawberry Powder
- 200g Red Bean Paste
Water-oiled Crust Pastry
- Soft the unsalted butter at room temperature before use.
- Combine all ingredients in a large bowl, and mix well. Then leave it at room temperature with plastic wrap covered for 30 minutes until it becomes elastic.
- Combined the three ingredients in a bowl, and mix well. Keep it in the refrigerator for 30 minutes with plastic wrap covered until firm.
Assembly the flower-shaped pastry
- Divide water-oiled crust pastry, crust pastry, and red bean paste into 10 equal pieces, and roll them into balls. And cover them with plastic wrap to prevent dryness.
- Flatten the water-oiled crust pastry with a roller, and place the crust pastry on it. Seal the water-oiled crust pastry from the edge to wrap the crust pastry inside. Then roll it to a ball.
- Flatten and shape the whole piece to a long oval with a roller, and roll it up. And then, let them rest for 20 minutes and cover them with plastic wrap to prevent dryness.
- After that, flatten the pastry again with a roller, then roll it up. Let them rest for another 20minutes.
- Press in the middle of the pastry with a chopstick, and flatten it with a roller.
- Place the red bean filling on it, and seal it from the edges. Place it upside down and cut it with a knife. Pinch the side to make flower petals.
- Pre-heat oven to 330F, and bake for 25 minutes.
Amount Per Serving: Calories: 177Total Fat: 6.1gSaturated Fat: 3.8gCholesterol: 16mgSodium: 52mgCarbohydrates: 27gFiber: 0.9gSugar: 12gProtein: 3g