Red bean shu bing

Recipe for red bean shu bing

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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♼ Recipe origin is unknown. Red bean shu bing, recipe Rating: 4.7
Number of votes:85 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. Place a 20g-red bean paste onto it and wrap . Seal the edges properly.

2. With sealed edges down, press the pastry lightly. Use a fork to prick some holes on the pastry . 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.