Red Bean Pastry is a traditional Taiwanese dessert, which is made with flaky shortcrust pastry and filled with red bean paste. The great thing about this pastry is the crispy texture, and the sweet filling is the best matchings. Also, the taro paste or lotus paste is an excellent substitute for the fillings too. Although the red bean pastry is not easy to make, it is easy to get success if you follow the recipe step by step.
What is Taiwanese Red Bean Pastry?
The Taiwanese red bean pastry is a flaky sweet dessert, in which made of two layers shortcrust dough and red bean paste filling. The specialty of the dough is a combination of shortcrust pastry and coloring dough, which made the pastry taste not only flaky but also look fancy and beautiful. We use a similar recipe for the shortcrust pastry dough to make pie and egg tart.
Is Red Bean Pastry healthy?
We often serve the red bean pastry on small gatherings for friends and families since it is not only tasty but healthy. The red bean is rich in nutrition, which contains Vitamin b1, Vitamin b2, calcium, and iron, especially needed for women.
How to serve the Red Bean Pastry?
A red bean pastry and a cup of hot Chinese tea is the best combination for how it should be served.
Shortcrust Pastry Dough A
Sift the bread flour, all-purpose flour, and icing sugar into a mixer bowl. Add unsalted butter and salt on the top. Mix all the ingredients with a spatula.
Slowly adding ice water into the mixer bowl and mix it with a spatula.
When ingredients are all combined, transfer the dough to a flat surface. Knead the dough till smooth. Cover it with plastic wrap and rest for 30 minutes.
Ingredients
Directions
Sift the bread flour, all-purpose flour, and icing sugar into a mixer bowl. Add unsalted butter and salt on the top. Mix all the ingredients with a spatula.
Slowly adding ice water into the mixer bowl and mix it with a spatula.
When ingredients are all combined, transfer the dough to a flat surface. Knead the dough till smooth. Cover it with plastic wrap and rest for 30 minutes.
Pastry Dough B (Colored shortcrust pastry dough)
Sift all-purpose flour and color powder and mix with unsalted butter by a spatula.
Knead the mixture until it gets hard and firm.
Ingredients
Directions
Sift all-purpose flour and color powder and mix with unsalted butter by a spatula.
Knead the mixture until it gets hard and firm.
Divide both pastry dough A and B into five pieces, 25g per each. Roll each dough to a ball shape.
Divide the red bean paste into ten pieces, 30g per each. Roll each paste to a ball shape.
( the red bean paste was pre-made, I've attached the recipe link in the post)
Press one pastry dough A on a flat surface, and place pastry dough B above A.
Seal pastry dough A from the edge to the middle, and roll into a ball.
Press and flatten the dough into an oval by a rolling pin.
Roll it diagonally from the side
Flatten it again by rolling pin, then roll it up
Cut the dough in the middle from the sideway.
Flatten the half dough by your palm, and roll it into a round shape by using the rolling pin.
Fill the red bean paste in the middle of the dough, seal it from the edge to the bottom.
Preheat the oven to 330 F, bake for 25 minutes.
Ingredients
Directions
Divide both pastry dough A and B into five pieces, 25g per each. Roll each dough to a ball shape.
Divide the red bean paste into ten pieces, 30g per each. Roll each paste to a ball shape.
( the red bean paste was pre-made, I've attached the recipe link in the post)
Press one pastry dough A on a flat surface, and place pastry dough B above A.
Seal pastry dough A from the edge to the middle, and roll into a ball.
Press and flatten the dough into an oval by a rolling pin.
Roll it diagonally from the side
Flatten it again by rolling pin, then roll it up
Cut the dough in the middle from the sideway.
Flatten the half dough by your palm, and roll it into a round shape by using the rolling pin.
Fill the red bean paste in the middle of the dough, seal it from the edge to the bottom.
Preheat the oven to 330 F, bake for 25 minutes.