Mung bean cake

Ingredients

Puff pastry?

120g low-gluten flour, 75g lard, water-oil skin? 200g low-gluten flour, 60g lard 40g sugar, 100g water (use as appropriate)

Stuffing

500g mung beans, appropriate amount of water, appropriate amount of honey, appropriate amount of white sugar

How to make mung bean cake

1. Wash the lard you bought (it is sold in the vegetable market, you have to go early in the morning to buy it) (the washed water is really dirty, I washed it carefully several times), and cut it into small pieces , add 50ml water to the pot and simmer over low heat. When more lard precipitates, pour it into a heat-resistant container and repeat several times until no more oil leaks out. The boiled lard can only be used after it solidifies. 527g of large lard is boiled to produce 274g of lard. The remaining diced pork is called Rouzhizhi here (the diced pork will squeak in the pot at the end, which is very vivid) , it’s very fragrant when added to stir-fry dishes. If you want to store the prepared lard for a long time, you can add a little salt and sugar before the lard solidifies and stir well

2. Soak the mung beans overnight in advance, put them in the pressure cooker and continue cooking for 15 to 20 minutes. minutes (I put about the same amount of water as cooking white rice). Crush the mung beans as much as possible (it doesn’t matter if some of them are not broken, you will be surprised when you eat the whole mung beans), add an appropriate amount of honey or sugar to adjust the dryness, wetness and sweetness (it looks dry, but it can be kneaded into a ball) (not scattered)

3. Knead the oil dough and puff pastry into balls separately, divide each into 20 parts, and let rest for 15 to 20 minutes (the puff pastry can be divided into parts and refrigerated first, as the puff pastry behind me became very soft. , very tricky and difficult to operate).

Take a piece of water-oil dough and roll it out, wrap it around a piece of pastry and seal it, roll it into a shape of beef tongue and roll it up. Relax for more than 15 minutes

Roll it out again, change the direction and roll it up, and relax for more than 15 minutes (it’s almost time to complete all the basic steps)

Use your thumb to roll out the rolled leather Press it, roll it out, and put the kneaded mung bean paste into the mouth (the actual amount of mung bean paste is more than in the picture)

4. Gently turn it into a flat cake shape with your hands, and put it in the oven Preheat to 190°C and bake on the middle level for 25 to 30 minutes, turning over once in the middle. I thought the coloring was not good, but it actually took 38 minutes to bake.