To make the pastry:
1. Mix flour and caster sugar, add warm water, knead until smooth dough.
2. Add the lard: Roll out the dough, wrap in the lard or butter cut into small pieces, roll out and fold again, repeat this step several times until the dough is well layered.
3. Chill and relax: Wrap the dough in plastic wrap and relax in the refrigerator for 30 minutes.
To make the filling:
1. Prepare red bean paste: If using commercial red bean paste, you can use directly; If making your own, cook the red beans in advance and puree them, add some sugar and adjust to sweet.
2. Dyeing: Take a small amount of red bean paste, add red yeast powder, stir well, make it pink.
Peach blossom cake:
1. Divide the dough: Divide the loose dough into small doses, each about 30 grams.
2. Roll out dough: Roll out small dough into a round piece, wrap in pink red bean paste filling, close and pinch tightly.
3. Shaping: Gently press the dough with the filling and cut several petal shapes on the surface with a knife, taking care not to cut to the end, leaving the bottom intact.
