condiments

Low-gluten flour170g

250 grams of mung beans

condiment

water

50 grams

Lard (suet)

65 grams

refined sugar

50 grams

butter

30 grams

The practice of mung bean cake

1. Wash mung beans first, and then soak them in water for two hours or not. It's easier to cook when soaked.

2. Add some water to the soaked mung beans and cook them in the pressure cooker. I usually boil water and cook it in a pressure cooker for about 10 minutes.

3. Put it in a blender and stir it until it is broken.

4. Then pour into the pot, add butter and sugar, and cook on low heat until the bean paste is filled. It will taste better if you peel it with a sieve before frying. But the nutrition will be slightly lost.

5. Mix the oil skin materials (100g low-gluten flour, 50g water, 30g lard) evenly, make sure the dough is sticky, and then beat it on the chopping board, as shown in the figure, and break it into strips.

6. Crispy materials (70 grams of low-gluten flour and 35 grams of lard) are also mixed together. We need more lard in winter, softer lard in summer and less lard. Just knead them into a ball. Leave the crust and pastry for 30 minutes.

7. Then divide the oil skin and pastry into 10 parts.

8. Put the oil bag in the pastry.

9. Then push it out.

10. Arrive

1 1. Cover with plastic wrap and let stand for 15 minutes. The purpose of standing is to be better in the future.

12. Then roll it up and roll it up. Let stand15min.

13. Then take a small dose, flatten it and roll it into a circle.

14. Pack mung bean stuffing (250g mung bean, 50g sugar (added according to personal taste), 30g butter, 45g for each mung bean stuffing).

15. Wrap it up.

16. Put all the wrapped mung bean cakes into the baking tray, preheat them in the oven 190 degrees, bake in the middle layer for about 20 minutes, and turn them to the highest color halfway.

The baked mung bean cake is just baked on the left. The surface is a little swollen. On the right is what it looks like after baking for four hours.

Cooking tips

1, the oil skin must be slightly Microsoft. It's easier to operate.

2. When filling mung bean, try to fill as much as possible.

3. When frying mung bean stuffing, you can use rock sugar.

4, peeled mung bean stuffing, the taste will be better.