material

crisp

Low gluten flour 120g lard 75g water-oil skin? Low gluten flour 200g lard 60g sugar 40g water100g (as required)

Internal packing

Mung bean 500g water, honey and sugar.

Production steps of mung bean cake

1.？ Wash the lard I bought (it is sold in the vegetable market, so I have to buy it early in the morning) (the washed water is really dirty, so I washed it carefully several times), cut it into small pieces, and add 50 ml of water to the pot to simmer. When more lard is precipitated, pour it into a heat-resistant container and repeat it several times until no more oil seeps out. Boiled lard can only be used after it is solidified. 527g of lard boiled out 274g of lard, and the last remaining diced meat is called meat squeak here (diced meat will squeak in the pot at last, which is very vivid). Plus, cooking smells good. If you want to keep lard for a long time, you can add a little salt and sugar when lard is not solidified and mix well.

2.？ Soak mung beans overnight in advance and continue to cook in the pressure cooker 15 to 20 minutes (I put in about the same amount of water as boiled white rice). Crush mung beans as much as possible (it doesn't matter if some of them are not broken, it won't be a surprise to eat the whole mung bean), add appropriate amount of honey or sugar, and adjust to the appropriate dryness and sweetness (it looks dry, but it can be kneaded into a ball but not scattered).

3.？ Roll the oil-in-water skin and the skin into balls, divide them into 20 portions, and relax for 15 to 20 minutes (the skin can be refrigerated in portions first, and the skin at the back becomes soft and sticky, which is difficult to handle).

Take a piece of water and oil skin, roll it up and wrap a cake, put it away, roll it into a cow tongue, and roll it up. Relax 15 minutes or more.

Roll it out again, roll it up in another direction, and relax for more than 15 minutes (almost all the basic time is needed).

Press the rolled dough with your thumb, roll it open, and wrap the kneaded mung bean paste in your mouth (the actual amount of mung bean paste is more than that in the picture).

4.？ Turn it gently by hand to make a flat cake, preheat the oven to 190℃, bake it for 25 to 30 minutes in the middle, and turn it once in the middle. I don't think the color is good. Actually, it was baked for 38 minutes.