Method
Prepare the filling
Divide the red bean paste into 12 balls, about 25g each. Roll smooth and refrigerate — chilled filling is easier to work with.
Make the oil pastry (油皮)
Combine 35g lard, sugar, and boiling water, stirring until the lard melts. Add the plain flour and knead into a smooth dough. Cover and rest for 20 minutes. The boiling water partially cooks the flour, making the pastry softer and less prone to shrinking.
Make the shortcrust (油酥)
Combine cake flour and 40g lard. Press and rub together until a dough forms — no kneading needed, just mix until combined.
Divide
Divide both doughs into 12 portions each and roll into balls.
First lamination
Flatten one oil pastry piece, place a shortcrust ball in the centre, and wrap it up, pinching the seam closed. Roll out into an oval (tongue shape), then roll up from top to bottom like a swiss roll. Cover and rest 10 minutes.
Second lamination
Stand each roll upright, flatten, roll out into an oval again, and roll up once more. Cover and rest another 10 minutes.
Fill
Stand a roll upright, press flat, and roll into a round disc — smooth side facing out. Place a red bean ball in the centre, wrap and pinch the seam firmly shut, seam-side down.
Bake
Gently flatten each ball. Brush with egg wash (or milk) and sprinkle with sesame seeds. Bake at 180°C for 20–22 minutes until golden.
Key Tips
- Lard must be chilled solid — soft lard won't create distinct layers
- Boiling water in the oil pastry makes it pliable and prevents shrinking when rolled
- Rest between laminations is non-negotiable — relaxed gluten means the dough rolls thin without tearing
- Use a light hand when rolling to keep the layers intact
- Don't overfill and make sure the seam is tightly sealed to prevent leaking during baking