materials

Shui Pi:

1: 32g (2 cups) of all purpose flour, 2 tablespoons (28g) of sugar and mix well.

2: 6g (1/3 cup) of corn oil or rapeseed oil and 18g (about 3/4 cup +1.5 tablespoons) of water.

oil skin:

3: 19g (1 1/3 cup) of cake and pastry flour and 15g (1/2 cup) of corn oil.

Filling:

4: 12g of dried meat floss. I used homemade Fujian dried meat floss. See Fujian dried meat floss for details.

mung bean paste:

5: A bag of peeled mung beans, 4g, is rinsed.

6: 16g-22g of white sugar (3/4 cup -1 cup, with self-regulated sweetness) and 6g of corn oil (1/3 cup).

egg liquid: 1 egg yolk with 1 tablespoon of water.

decoration: 1 tbsp of white sesame.

note: 1 cup = 24ml, 1 tablespoon (1t) = 15ml and 1 teaspoon (1t) = 5ml. The above dosage can be used to make 24 mung bean lindens.

practice

mung bean paste: put 3 cups of water and washed mung beans in the pot, boil over high heat, reduce the heat for 45 minutes until soft and glutinous, add 6 ingredients of sugar and oil, and stir-fry over low heat until the stuffing is dry and stiff, and there is no moisture.

Shui Pi: Pour 2 ingredients into 1 ingredient to make a soft dough, then knead it until smooth, and keep it moist for 3 minutes.

oil skin: make 3 ingredients into soft dough.

stuffing: divide the mung bean paste into 24 portions (about 45g each), take one portion and press it into a round cake, put 1.5 teaspoons (about 5g) of Fujian floss in the middle, wrap it up and knead it into balls for later use.

Mung bean linden: Put a little corn oil on your hand, then knead Shui Pi into 2cm diameter strips, and then cut it into 24 parts to make Shui Pi. The oil skin is also divided into 24 parts. Cover other leather materials with plastic wrap to keep them moist (I usually make a batch of 6). Shui Pi rolled a round pancake, took an oil skin and spread it evenly on the rolled Shui Pi, and rolled it horizontally into a tube from one end. Turn it 9 degrees, flatten it, roll it along the longitudinal direction, and then fold it 3 times. Then roll it into a rectangle, roll it up in the longitudinal direction, then roll it into a small cylinder in the transverse direction, keep it moist and let it stand for 1 minutes. Roll the mouth to the side, flatten the small cylinder, and then roll it into a round cake, so that the moon cake has many layers and is thin.

put a stuffing ball, pinch it and stick it, turn it over 18 degrees and put it into a circle with a diameter of 7 cm to flatten it. So that the finished product is the same size and beautiful. Put the mung bean linden blank into a baking tray, brush with egg liquid, sprinkle with a little white sesame seeds, and put it into an oven preheated to 375F/19 degrees Celsius for 24-25 minutes. If the color is not good, just turn on Broil for 1 to 2 minutes. Every oven is different. Pay attention to the temperature and time. When it's a little cold, you can eat it.