flaky red bean pastries
3 min readThe cute domes of these pastries belie the sophisticated layers nesting within. Like Custard Egg Tarts (here) the pastry layers are achieved by alternating layers of water dough and butter dough.
Makes 15 egg yolk, beaten, for brushing for the butter dough 125g plain flour 45g cornflour 85g unsalted butter, at room temperature and cubed for the water dough 50g strong bread flour 90g plain flour 30g cornflour cing suc 40g icing sugar 50g unsalted butter, at room temperature and cubed for the filling 175g sweet red bean paste Make the butter dough. In a large bowl mix the flours together. Use your fingertips to rub in the butter then use the heel of one hand to fold and press the dough until the butter is evenly incorpo-rated. Shape into a ball, wrap in cling film and chill for 30 minutes.
2 Make the water dough. In large bowl, stir together the flours, sugar and 75ml cold water. Turn out onto a work surface, dot the butter all over the dough and using the heel of your hand, coax the butter into the dough until just evenly combined. Wrap in cling film and chill for 20 minutes.
3 For both doughs, divide into 15 portions and then form each portion into ball. Use damp cloth to cover the dough pieces that you are not working on to prevent them from drying out.
Take a portion of water dough and flatten into a disc. Place a ball of butter dough in the centre. Ease the water dough up and around the butter dough and pinch firmly at the top to create an even seal.
Put the ball back under the damp cloth. Repeat with the remaining dough and leave to rest for 10 minutes.
5 Retrieve the first ball of dough that you worked with and put a rolling pin directly on top. Roll upward in one motion, then return the pin to where you started and roll down in another motion.
You should end up with a stretched out oval shape, about 6cm wide and 12cm long. Lift the bottom edge and roll the pastry up into a scroll shape. Put back under the damp cloth. Repeat with the re-maining dough, and leave to rest for 10 minutes.
6 Put a scroll in front of you with the seal running vertically. Using the same upward then downward rolling motion as before, roll the dough into stretchedout- oval, about4 4cm wide and12 cmlong Roll into a scroll as before, repeat with the remaining dough, and leave to rest under the damp cloth for 10 minutes.
7 Preheat the oven to1 180c/350°f/Gas mark4 and line baking sheet with non-stick- paper. Using oiled hands, roll the red bean paste into heaped 1/2 tablespoon-sized balls. If the red bean paste is too soft to handle, place it in the freezer for 30 minutes to firm up.
8 Put a scroll in your hand with the seal facing upward. Use your thumb to pinch down in the middle so that the scroll folds in half. Put the dough smooth side facing down on the work surface, flatten with your palm and then roll it out into an 8cm disc. Put a ball of red bean paste into the centre of the disc and wrap the dough up and around the filling and pinch to seal tightly at the top. Turn the filled dough over and place sealed-side down onto the prepared baking sheet and repeat with the remaining dough, leaving at least 3cm between each ball of dough.
9 Brush the egg yolk over the pastries and bake for 25 minutes until golden brown. Cool on a wire rack.
These will keep in an airtight container for up to a week.
