Soft Crust Mung Bean Cake

Ingredients

Mung Bean Filling Ingredients

Skimmed Mung Beans/Mung Beans 200g

Xylitol/Sugar 50g

Corn Oil/Butter 30g

Soft Crust Ingredients

Plain Flour 250g

Warm Water 110g

East 4g

Corn oil 70g

Yeast 2g

Baking powder 4g

Specific method:

1. Peeled mung beans soaked overnight in advance, clean, add water that does not exceed the ingredients, start the rice cooker cooker mode

2. Cooked mung beans crushed with a pinch, pressed into a puree (or wall-breaker) Put it into a non-stick pan, add xylitol and corn oil and sauté until the mung beans hold the spatula

4. Take it out and put it into a bowl, divide it into 25g balls each and set it aside

5. Stir the ingredients to make the soft skin into flocs and knead it into a dough, cover it with plastic wrap and let it rise for 20 minutes, then transfer it to a rolling mat and knead it into a smooth dough

6. Roll into long strips, cut into 20g each small doses, take a dough ball and knead and flatten, put the mung bean filling, slowly tighten with the tiger's mouth upward, and then knead round

7. Put on a parchment paper-lined baking sheet, and then press the flat with your hands

8. Pre-heat the oven in advance and bake at 180 degrees Celsius for 20 minutes, remembering to turn over halfway through the baking process