Black Sesame Red Bean Hamantaschen 黑芝麻紅豆哈曼耳朵
Black Sesame Red Bean Hamantaschen 黑芝麻紅豆哈曼耳朵
Yield 10 hamantaschen
Ingredients
Granulated sugar, 65g
Lemon zest, from ½ lemon
Butter, 38g, at room temperature
Eggs, 1, plus one for egg wash
All purpose flour, 140g
Black sesame powder, 20g
Baking powder, 2g
Salt, 1g
Red bean paste, 250g-300g
Turbinado sugar or raw sugar, topping
Instructions
Preheat oven to 350 F
Mix the lemon zest with the sugar. Combine the butter with the lemon sugar, mix until fluffy. Add in the egg and mix to combine.
In a separate bowl, combine the dry ingredients together. Add the mixture into the egg mixture. Mix to combine.
Wrap the dough with plastic wrap and place in the fridge for at least 15 minutes.
Line a baking sheet with parchment paper. Place the chilled dough on a floured workspace. Roll out the dough to ⅛”to ¼” thick. Use a 3 ¼” cookie cutter to cut the dough into 10 rounds. Place the rounds on a lined baking sheet. Brush each round with egg wash. Place the red bean paste in the center of the rounds, about 1 TBS each, Pinch the round together to form a triangle. (or fold the edge together to get a triangle). Brush with egg wash, sprinkle on some turbinado sugar or raw sugar. Chill in the fridge for about 2-3 minutes.
Bake for 13-16 minutes. Cool on rack.
