Chinese golden shortcake
Ingredients
Red bean & chestnut filling - 5 pcs
- 5 pcs ready to eat chestnut (fig1 about 5-7g)
- 50 g red bean paste (fig2)
Red bean & egg yolk filling - 5 pcs
- 2.5 pcs cooked salted egg yolk (fig3 - 切半)
- 50 g red bean paste (fig2 )
Dough - 10 pcs
- 70 g all-purpose flour (can be replaced by cake flour)
- 45 g cold butter
- 5 g milk powder (fig4)
- ½ tsp custard powder (fig5)
- ¼ tsp baking powder (fig6)
- 18 g sugar
- ½ tsp vanilla extract
- 20 g egg yolk
Egg wash
- 1 pcs egg yolk
- 1 tsp water
Instructions
Prepare the filling
- Divide the red bean paste into 5 pieces. Wrap it up with the chestnut. Make it like a balls shape and put it aside (about 15g each)
- Divide the red bean paste into 5 pieces. Wrap it up with the salted egg yolk. Make it like a balls shape and put it aside (about 15g each)
Making the dough
- Crumb the butter and mix it with the dough ingredients (except the egg yolk and vanilla extract).
- Add in the egg yolk and vanilla extract. Mix all the ingredients until all combined and smooth. Divide the dough into 10 pcs (20-22g each piece)
- Wrap all the filling by the each dough. Seal it well and make it a ball shape
Baking process
- Place the shortcake into the baking tray. Put it into the middle of the oven.
- Bake it with 190°C／375°F for 15-18 mins
Video
Notes
Ingredients - Click to enlarge the image
Air frying temperature & time
- Air fry:175 °C／350 °F for12－15 mins
Tips and notes
－Don't mix butter and other ingredients by hand to avoid over melting the butter
Air frying temperature & time
- Air fry:175 °C／350 °F for12－15 mins
Tips and notes
－Don't mix butter and other ingredients by hand to avoid over melting the butter