Two ways to make mung bean cake

Method 1

Step 1

After washing the mung beans, soak them in water for two hours Or not soak. It is easier to cook after soaking.

Step 2

After soaking, add some water to the mung beans and boil them in a pressure cooker. I usually cook it in a pressure cooker for about 10 minutes.

Step 3

Put in a blender and blend until broken.

Step 4

Then pour into the saucepan, add butter and sugar, and cook over low heat until the bean paste is filled. It will taste better if you peel it with a sieve and then fry it. But the nutrients will be slightly lost.

Step 5

Mix the oil dough ingredients (100g low-gluten flour, 50g water, 30g lard) evenly. A good dough must be sticky. Then, it can be knocked on the chopping board, as shown in the picture, and it can be broken into long strips.

Step 6

The pastry ingredients (70 grams of low-gluten flour and 35 grams of lard) are also mixed evenly. In winter, more lard is needed, in summer, it is softer and requires less lard. Just mash it into a ball. Let the crust and pastry rest for 30 minutes.

Step 7

Then divide the dough and pastry into 10 portions.

Step 8

Puff pastry

Step 9

Then roll it out.

Step 10

Roll up

Step 11

Cover with plastic wrap and let it sit for 15 minutes. The purpose of standing is to make your back stand better.

Step 12

Then roll it out and roll it up. Let sit for another 15 minutes.

Step 13

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

Step 14

Pack with mung bean filling (250 grams of mung beans, 50 grams of sugar (add according to personal taste), 30 grams of butter, 45 grams of each mung bean filling)

Step 15

Buckle

Step 16

Put the wrapped mung bean cake into the baking pan with the mouth facing up. Preheat the oven to 190 degrees and bake on the middle rack for about 20 minutes, turning the cake over in the middle.