# 冬天多吃红豆，加2个鸡蛋，不水煮不油炸，出锅孩子抢着吃，解馋

Source: https://www.youtube.com/watch?v=HGV5W25tZVc
Recap page: https://rapidrecap.app/video/HGV5W25tZVc
Generated: 2026-03-13T01:34:08.932+00:00

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## Quick Overview

The video demonstrates how to make flaky, sweet red bean pastries (hong dou bing) by steaming pre-soaked red beans, mashing them with sugar for the filling, preparing a layered dough using flour, eggs, yeast, sugar, and oil, and finally pan-frying the assembled pastries until golden brown and flaky.

**Key Points:**
- The recipe starts by soaking 200g of red beans overnight (or for over 4 hours), then steaming them for 25 minutes until they split open.
- The steamed red beans are mashed with sugar using a pestle to create the sweet red bean filling, which is then rolled into small balls (01:44).
- The dough is made from 300g of all-purpose flour, 2 eggs, 3g yeast, a small spoonful of sugar, and 100ml warm water, mixed until shaggy, then kneaded with 15g of cooking oil into a soft dough (00:36-01:05).
- After the dough proofs until doubled in size, it is gently flattened, rolled out to about 0.5 cm thickness, brushed with a prepared oil paste (made from 30g flour and 40g hot oil), and tightly rolled into a log (2:11-2:55).
- The dough log is cut into eight equal pieces, flattened, filled with the red bean paste, sealed into balls, and flattened again, then brushed with water and coated in a mix of black and white sesame seeds (2:57-3:39).
- The pastries are cooked on a preheated electric griddle with oil, covered, and cooked for 3 minutes, then flipped and cooked for another 2 minutes on each side until both sides are golden brown and the crust is crispy (3:54-4:28).
- The final product features a flaky, soft, and sweet interior filled with red bean paste, which remains soft even when cooled.

![Screenshot at 01:05: The dough is tested for proper consistency, showing that when poked, the indentation springs back slowly, indicating it has achieved a soft and medium-stiff texture after kneading and proofing.](https://ss.rapidrecap.app/screens/HGV5W25tZVc/00-01-05.jpg)

**Context:** This video is a cooking tutorial presented by a creator named 'Xiao Ying' (小颖), demonstrating the complete process for making layered sesame-crusted pastries filled with sweet red bean paste (hong dou bing). The process involves preparing the red bean filling first by soaking and steaming, followed by making a layered yeast dough, assembling the pastries, and finally pan-frying them to achieve a crispy exterior and soft, sweet interior.

## Detailed Analysis

The tutorial details the creation of red bean sesame pastries, beginning with the filling: 200g of red beans are soaked (preferably overnight), then steamed for 25 minutes until they split open (00:04-01:27). These soft beans are mashed with sugar using a pestle to form a slightly chunky red bean paste, which is then portioned into small balls (01:36-01:56). For the dough, 300g of all-purpose flour is combined with 2 eggs, 3g yeast, a little sugar, and 100ml of warm water, mixed into a shaggy mass, and then kneaded with 15g of cooking oil until a soft, pliable dough forms (00:36-01:05). This dough is allowed to proof until doubled in size (01:07-01:12). The proofed dough is then deflated, rolled out into a thin rectangle (about 0.5 cm thick), coated with a prepared oil paste (made from 30g flour and 40g hot oil), and tightly rolled into a log (2:23-2:55). This log is cut into eight equal pieces, each piece is flattened, filled with a red bean ball, sealed, and shaped into a round patty (3:03-3:21). The patties are brushed with water and coated heavily in a mixture of black and white sesame seeds, then flattened slightly again with a rolling pin to secure the seeds (3:22-3:38). Finally, the pastries are pan-fried on a preheated electric griddle with oil for 3 minutes per side, with the lid on, and then cooked for another 2 minutes on each side until both surfaces are golden brown, the crust is crispy, and a strong sesame aroma is evident (3:54-4:28). The final result is a flaky, layered pastry that remains soft even when cooled, filled with sweet red bean paste.

### Red Bean Filling Preparation

- Soak 200g red beans for 4+ hours
- Steam for 25 minutes until split
- Mash with sugar to form paste and roll into balls

### Dough Preparation

- Mix 300g flour, 2 eggs, 3g yeast, sugar, and 100ml warm water
- Knead with 15g oil
- Proof until doubled in size (01:07)

### Layering and Shaping

- Roll dough thin (0.5cm)
- Spread with oil paste (30g flour + 40g hot oil)
- Roll tightly into a log and cut into 8 portions
- Flatten, fill with red bean ball, seal, and shape into patties

### Finishing and Cooking

- Coat patties with water and black/white sesame seeds
- Pan-fry on an electric griddle with oil
- Cook 3 minutes covered, flip, cook 2 minutes, flip again, cook 2 minutes until golden brown and crispy

![Screenshot at 00:03: Initial ingredients displayed: a bowl of red beans and two eggs.](https://ss.rapidrecap.app/screens/HGV5W25tZVc/00-00-03.jpg)
![Screenshot at 00:24: The soaked red beans are poured onto a steaming mat inside a steamer pot.](https://ss.rapidrecap.app/screens/HGV5W25tZVc/00-00-24.jpg)
![Screenshot at 00:36: Ingredients for the dough mixture are combined in a bowl: eggs, yeast powder, sugar, and warm water being added.](https://ss.rapidrecap.app/screens/HGV5W25tZVc/00-00-36.jpg)
![Screenshot at 01:23: Steamed red beans are shown after 25 minutes of steaming, many having split open, indicating they are cooked through.](https://ss.rapidrecap.app/screens/HGV5W25tZVc/00-01-23.jpg)