RED BEAN SHU BING

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INGREDIENTS:

Pastry skin:

    All pastry skins prepared in Chinese Pastry Skin recipe

 

Filling:

    160g Red bean paste (20g for each Shu Bing)

 

 

METHOD:

  1. Roll out pastry skins prepared earlier as shown in Pic. 2. Place a 20g-red bean paste onto it and wrap (Pic. 3). Seal the edges properly.

  2. With sealed edges down, press the pastry lightly. Use a fork to prick some holes on the pastry (Pic. 4). Repeat the same procedure for the remaining pastry skins.

  3. Brush some egg wash (1 egg, light beaten and sieved) on each pastry.

  4. Bake in a preheated oven at 170-180 deg C for 30 minutes.

  5. When done, cool them on a wire rack.

 

 

  

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Made and written on 15-04--03

 

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