Ingredients

120g flour (water-oil dough)

30g butter (water-oil dough)

Water (water Oil dough) 60 grams

Low-gluten flour (pastry) 100 grams

Butter (pastry) 50 grams

Mung bean filling 250 grams

How to make mung bean cake

1. Prepare the bean paste filling (the mung bean paste I made was not peeled and was fried with sugar, so it turned black). Peel the mung beans, add 3 times the amount of water and cook over low heat. Rotten, use a food processor to smash it, add oil and sugar, fry in a non-stick pan over low heat until the water evaporates, the drier the better, then form into a ball and put it in the refrigerator to freeze for a while before taking it out. Of course, you can also buy ready-made bean paste if you have the time. Stuffing

2. Weigh the ingredients

3. Mix the water and oil dough ingredients and knead evenly into a dough, cover with plastic wrap and let it rest for a while

4. Pastry Knead the dough ingredients with your hands until it forms a ball, cover it with plastic wrap and let it rest for about half an hour

5. Divide the water-oil dough into ten evenly squeezed balls

6. Divide the pastry dough into Ten small, uniform dough balls

7. Take a piece of water-oil dough and flatten it, put a piece of pastry dough in the middle, wrap it up using the usual technique, and seal it

8. Seal it facing down

9. Make ten portions of dough in the same manner and let rest for 15 minutes

10. Divide the mung bean paste filling into ten even portions of 25g each, knead into a ball and set aside

11. Take a piece of dough after it is relaxed and roll it into a long ox tongue shape

12. Roll it up

13. Make ten portions in turn and let them rest for 15 minutes

14. When the time is up, take one portion, continue to roll it into a long ox tongue shape, and roll it up

15. Make ten portions and let them rest for fifteen minutes

16. Time Come, take a portion and press it in the middle with your index finger

17. Fold it in half

18. Flatten it and make it as round as possible

19. Take a portion of bean paste filling Put it in the middle, wrap it up and seal it

20. Seal it downwards

21. Wrap all the bean paste cake embryos in turn, and press them gently with your palms to make the surface look like a cake< /p>

22. Place on the baking sheet and rest for 15 minutes

23. Preheat the oven to 170 degrees and place the middle layer

24. Turn over after ten minutes

25. Continue baking for ten minutes, when the cake has puffed up

26. Turn over and continue baking for two or three minutes until the surface is lightly colored

27 . Take it out of the oven and let it cool

28. Cut it open and take a look. It has many layers and the filling is full and delicate

29. Let it cool and pack it. Isn’t it very attractive?