Generally, dough and cakes are made separately. Then put the dough bag in the dough and roll it out.
The snack made of pastry is crisp and delicious. However, the production process will be more complicated.
The formula of mung bean crisp is attached below.
green bean cake
Author: Liu Xiaoniu's home
material
Mung bean stuffing
250g peeled mung beans
50g butter
Sugar 1 10g
The outermost layer of skin epidermis
235 grams of medium gluten flour
80 grams of lard
40 grams of sugar
90 grams of water
crisp
90 grams of lard
Medium gluten flour180g
Practice steps
Step 1
Soak mung beans 12 hours.
Second step
Soften the soaked mung beans in a pressure cooker, pour them into a non-stick pan, add butter and stir-fry them with white sugar.
Third step
Just blow it dry.
Fourth step
Start to make oil skin, mix the ingredients evenly and knead into smooth dough, and wake for 30 minutes.
Step five
In the process of proofing, we make cakes, mix the ingredients and knead them into dough.
Step 6
Divide the proofed oil skin into uniform dough.
Step 7
Divide the pastry evenly and wrap it with plastic wrap.
Step 8
Take an oil skin and roll it around with a rolling pin or squeeze it by hand, just like wrapping buns.
Step 9
Rolling for the first time: take a wrapped cake and roll it out with a rolling pin, then roll it up from top to bottom and let it stand for 10 minute.
Step 10
It's like this when it's finished.
Step 1 1
Waiting to distinguish mung bean sauce.
Step 12
The second roll: take a noodle joint and place it vertically upward, flatten it by hand, roll it long, and then roll it up from top to bottom. Leave 10 minute.
Step 13
Preheat oven 180. Take a rolled pill and press it in the middle. Fold both sides in half and flatten them. Roll it out, wrap it in green bean paste, then gently flatten it and put it on a baking tray.
All wrapped 180 degrees, baked for about 25 minutes, and the soft and glutinous mung bean crisp will be fine.
Corner Xia kitchen