Mung bean 1 00g (1)

Clear water 1 50g (1)

40 grams of sugar (2 capsules)

Salad oil 25g (2)

Sesame oil 5g (2 capsules)

80 grams of flour (3)

25g lard (3)

30g (3g) of warm water.

Sugar 15g(3)

Salt 1 g (3)

70 grams of flour

Lard 35g (4)

How to make a thousand layers of crispy mung bean cake (all kinds of crispy skin can be made in detail)?

Material (1), mung bean is unprocessed.

Wash mung beans and soak them in water one night in advance. The next day, you can see that mung beans are cracked because they absorb enough water. Rub off the bean skin with the strength of rice washing, and then rinse and separate the bean skin with flowing water. Cook in water and stir with a cooking machine to make a paste.

Material (2), fried bean paste stuffing.

Heat a non-stick pan, pour in mung bean paste and add sugar, stir-fry until the bean paste is dry, add oil, and continue to stir-fry until it becomes dough. Pick up a small piece by hand, and if it can be kneaded into small pills, it means that the mung bean stuffing is ready, packed and spread for later use.

Material (3), water-oil skin.

Sieve the flour, melt the sugar in warm water, then put all the materials in (3) into a large bowl, stir with a spatula until there is no dry powder, then pour it on a silica gel pad (which can be operated on a smooth desktop without padding), push the dough into long strips, fold it in half, then push it into long strips, and fold it in half until the dough becomes hard and can support the film. Knead until smooth, then cover the dough upside down with a bowl to prevent the wind from drying and relaxing.

Material (4), oil skin.

Sieve the flour, pour it on the operating table, dig a hole in the middle of the piled flour, add lard, rub the mixture into balls with a scraper, and then cover the dough with a bowl upside down to prevent wind drying and relaxation.

Longitudinal relaxation.

While the crust is slack, first knead the cooled mung bean stuffing into 10 20g balls respectively. Then, cut the water-oil skin (14g/ sheet) and the oil skin (10g/ sheet) into 10 balls with the same size. This process makes the crust relax for the second time. All the divided particles are wrapped in fresh-keeping paper, which is windproof and dry, and can be taken while using.

Make a cake: a roll.

Rub the oil-water skin into an olive shape, put it on the workbench, roll it into an oval long piece with a thickness of about 2 mm with a rolling pin, put the oil skin in the center of the oil-water skin into an olive shape, and continue to press it into a circle smaller than the oil-water skin with a rolling pin. Be careful not to get oily skin on the edges. Roll it up from one end of the long side and cover it with plastic wrap to relax.

Making cakes: two rolls. Use a rolling pin to roll the pastry dough made in the previous step into long oval slices with a thickness of about 2mm (the longer the better, but don't crush the pastry dough with brute force ~), then roll it up from one end of the long side, form a cylindrical cover with plastic wrap, and relax.

Making cakes: pressing. Take a piece of crisp dough, cut it at the long third with a knife, flatten the two halves, press the small one on the big one, and roll it into a disc with a slightly thicker middle and a slightly thinner edge, with a diameter of about 10 cm.

Filling and shaping.

Put the mung bean ball in the center of the cake (keep the knife cut outward), tighten the opening like a steamed stuffed bun, close it and set it. After the last two bags are wrapped, the oven is preheated to 180 degrees.

Bake and cool.

Arrange the wrapped shortcakes on the baking tray covered with oil paper at intervals and put them in the preheated oven. Bake at 180 degrees for 15 minutes and at 150 degrees for 5 minutes. Turn off the heat when the pastry surface is slightly burnt. After the finished product is taken out, it is completely cooled and sealed with moistureproof box.