Red bean pastry is a type of Chinese flaky pastry. Its pastry-making process is mainly divided into two types: 'large-scale pastry' and 'small-scale pastry'. Large-scale pastry is fast and efficient, suitable for mass production, but has relatively fewer layers; small-scale pastry has clear layers and good crumbly texture, suitable for home or refined production.
The finished product usually has a bright golden-yellow color, with layers of crispness and a melt-in-your-mouth texture, often described as 'crispy enough to crumble.'
Traditionally, the filling is mainly sweet red bean paste, but there are also variations such as sweetened red bean paste and red bean milk filling, enriching the flavor layers.
Common shortening fats used in making flaky pastry include lard, butter, or vegetable oils (such as corn oil and peanut oil). Different fats affect the crispness and flavor of the finished product; for example, lard has excellent shortening effect and distinct layers.
