The dough part: 50 grams of corn flour, low-gluten flour 150 grams, edible oil 10 grams, 20 grams of fine sugar, 2 grams of salt and 2 eggs.
Mung bean stuffing: 220g dried mung bean, 50g butter and 50g honey.
1, peeled mung beans are cleaned and soaked until they can be easily crushed.
2, soaked mung beans, washed several times, steamed in a steamer, spread evenly, and steamed to the same degree. Steam in the pot, after the water boils. Steam for about 30 to 40 minutes on medium heat and stew for 20 minutes until the beans can be easily crushed.
3. After the mung beans are steamed, the butter and warm water will melt.
4, steamed mung beans, pressed into mud while hot, can be pressed several times.
5. After the mung beans are pressed into mud, add butter that melts into liquid, and add some honey and mix well. If the mung bean paste is cold, you can pour it into the pot, turn on the minimum fire and mix well. Low heat can make butter and mung beans blend better, and stir for about 5 to 10 minutes. Have a taste and add some sugar according to your taste.
6. Divide the mixed mung bean stuffing into 20g and cover it with plastic wrap for later use.
7. Put corn flour into low-gluten flour, and use thinner corn flour, so it looks like a ball.
8. Add sugar and salt and mix well. You can stir it for a while, so that the dry materials are mixed evenly and the taste will not be uneven.
9. Add two eggs to the flour and break the egg liquid in a small range.
10, add cooking oil, stir evenly, stir into flocculent, and knead into dough by hand. Because the dough is soft and slightly sticky, it is more convenient to bring a glove to knead the dough. Knead the dough, cover it, and let it stand 10 minute.
1 1, evenly divide the dough into small doses of 15g, and brush the bottom of the plate with oil or cover it with plastic wrap to prevent sticking.
12. Put the skin on the palm of your hand and flatten it, which is about the size of your palm. Add mung bean stuffing, slowly close the crust with the tiger's mouth, pinch the joints and knead into a circle. After all the bags are wrapped, cover them with fresh-keeping bags to prevent dry lines on the surface.
13, put some cooking oil on the chopping board and use two scrapers to help shape the mung bean cake.
14, after modeling, put it into a dish, spread a layer of plastic wrap or brush oil at the bottom of the dish to prevent sticking, and cover the surface with plastic bags to prevent the surface from drying.
15, preheat the pan, pour a little cooking oil, just a thin layer, touch it with your hands, and slight heat means preheating. Add mung bean cake, cover the pot and stew for one minute after the mung bean cake is shaped and colored.