Crafted with a tender crust made from a blend of all-purpose flour and lard, and a filling of smooth red bean paste, each pastry is a harmonious blend of textures and flavors. The pastries are adorned with a golden egg wash and a sprinkling of white sesame seeds, adding a subtle crunch and a hint of richness.

Ingredients:
Dough:

• All-purpose flour: 90g
• Lard: 30g
• Water: 45g
• Granulated sugar: 15g

Pastry Crust:

• Cake flour: 70g
• Lard: 35g
• Purple sweet potato powder: 6g

Filling:

• Red bean paste: 225g

Garnish:

• Egg yolk wash: As needed
• White sesame seeds: As needed

The creation of these pastries is a labor of love. Begin by combining the dough ingredients in a mixer until it reaches an extensible state. Mix the pastry crust ingredients separately and let both dough and crust rest for 15 minutes. The red bean paste is then shaped into 25g balls.

Divide the dough and crust into nine portions each. Wrap the crust around the dough, seal, and roll out into an oval shape. Roll up, rest, and repeat the process to create layers. After another rest, press down the center with a thumb, fold the ends up, flatten, and roll into a circle. Encase the red bean paste within, pinch to seal, and shape into a ball. Flatten the ball and use a round piping tip to press a circular indentation in the center.

Carefully cut five petals around the indentation, pinch the tips to shape the petals, and use a knife to etch petal details. The final touch before baking is brushing the center with egg yolk and sprinkling sesame seeds to mimic the stamen of a flower.

Bake at 160 degrees Celsius for 35-40 minutes, until the pastries are golden brown and the kitchen is filled with the sweet aroma of baked goods. The result is a batch of pastries that are not only a joy to create but also a perfect accompaniment to a cup of tea.

For those who may not possess the star-shaped mold that adds a touch of whimsy to the bread, fear not, for its round counterpart is equally delightful in form and flavor.

Ingredients:

• Bread flour: 250g
• Pureed Beibei pumpkin: 75g
• Granulated sugar: 25g
• Yeast: 3g
• Salt: 3g
• Milk powder: 10g
• Egg wash: 25g
• Water: 90-100g
• Unsalted butter: 25g

Filling and Garnish:

• Homemade red bean paste: Approximately 270g
• Pumpkin seeds: A sprinkle

The method is a dance of precision and patience. Begin by kneading all ingredients except the butter until the dough is smooth, then introduce softened butter and continue until the dough can stretch into a thin, translucent film with smooth edges. Allow the dough to rise in a proofing box at 28 degrees Celsius until it doubles in size.

The readiness of the dough is tested with a dusted finger; a slow, deliberate bounce-back indicates perfection. Divide the dough into six equal parts, roll them into balls, and let them rest under a film of cling wrap for ten minutes.

Flatten a rested piece of dough with your hands, creating a slightly thicker center and thinner edges, then wrap around 40-45g of sweet red bean paste, sealing the edges tightly. Gently press the filled dough into shape and let it rise again, this time at 32 degrees Celsius for about 45 minutes, until it doubles in size once more. Adorn the surface with pumpkin seeds for a rustic finish.

Prepare the mold with parchment paper, cover with a baking tray, and weigh down with a heavy object like a cast iron pot. Bake at 180 degrees Celsius for 20 minutes, adjusting the time according to your oven’s temperament.

Once baked to a resplendent golden brown, remove the bread from the oven, shake the tray gently, and quickly demold to cool on a wire rack. The bread’s color is a sight to behold, and if you find yourself without a mold, simply shape, brush with egg wash, and bake to achieve a similarly stunning result.

In the absence of pumpkin seeds, almond slices or sesame seeds can serve as an equally delightful topping. The combination of pumpkin and red bean is a classic pairing, and a quick re-toast before serving brings out the bread’s inherent sweetness and warmth.