Ingredients? 150 grams of mung bean filling sugar, 300 grams of stripped mung beans, 75 grams of mixed oil, lard, 75 grams of butter, 39 grams of salad oil or corn oil, 15 grams of sugar water, 110 grams of granulated sugar, 60 grams of water, oil, sugar water, 110 grams of all-purpose flour, 235 grams of lard, 82 grams of pastry.
How to make Chaozhou-style mung bean cake (can be made in a pan) with 210 grams of gluten flour, 108 grams of lard? Weigh the peeled mung beans and soak them overnight. Steam the soaked mung beans in a pan, then mash the steamed peeled mung beans and sift them.
, "Lazy children can use a food processor to beat it" ~ but the sieved one is more delicate ~ add 185 grams of sugar to the sifted mung bean filling and knead evenly, cover with plastic wrap, put it in the refrigerator, and set aside!
Mix 210 grams of low-gluten flour and 108 grams of lard evenly, roll into a ball, cover with plastic wrap, and set aside.
Forgot to take a picture~~ Knead the cooled sugar water, 82 grams of lard and 235 grams of all-purpose flour until the surface of the dough is smooth, roll it into a ball, cover it with plastic wrap and let it rest for 10 minutes. You don’t need to take out the glove film. Roll out the softened dough.
Just cover the pastry and let it rest for 10 minutes!
Take the relaxed water-oil dough wrapped with pastry, roll it out long and then wider, fold the dough, cover it with plastic wrap and let it rest for 10 minutes to make the mixed oil ~ add 75 grams of lard!
39 grams of butter!
15 grams of salad oil, if you don’t have it, use corn oil, melt it in water, and let it relax well. Continue to roll it out longer and wider, making it longer and wider than before!
Roll half of it from bottom to top, and roll it from top to bottom. Cut it in the middle, divide it into two parts, and then divide it. One large cover is 25g to 28g. I divided it into 29 pieces and made 29 mung beans.
Take the mung bean filling out of the refrigerator, divide it into 25 grams each, take out a piece of dough, roll it out flat, wrap it with mung bean filling, wrap it well, prepare sesame seeds, and a little bit of water, spread the dough with mung bean filling bit by bit
water, and then lightly dip a little bit of sesame seeds, be sure not to dip it too hard, too much sesame seeds will not look good. ~~ Preheat the oven to 170 degrees, flatten it with the palm of your hand, place it neatly, put it in the oven at 170 degrees, and bake it for 10 minutes.
After 10 minutes, turn over, pour some mixed oil, and continue to bake for about 10 minutes. After 10 minutes, continue to turn over. If there is no mixed oil on the plate, continue to pour some more, and continue to bake for about 5 minutes, until you are satisfied with the color!
It’s such a hard day. It’s delicious.