Ingredients
Low flour (320g) corn oil (90g)
seasoning
Sugar (30g) green bean paste (appropriate amount) water (100g)
cookware
electric oven
1
Oil skin material: low powder 200g.
Corn oil 45g
Water 100g
Sugar 30g
2
Knead into a smooth dough
Relaxation 15min
three
Oil skin material: low powder 120g
Corn oil 45g
four
Knead into a smooth dough
Relaxation 15min
five
Red bean paste (I found a prescription on the internet myself to make it.
It's not worse than what I bought outside.
You can do it yourself)
dough
Are divided into equal fractions.
round as a ball
Relaxation 15min
six
Oil-covered pastry
round as a ball
Relaxation 15min
seven
Roll into a cow tongue
eight
roll up
Relaxation 15min
Repeat this for 2~3 times
nine
Take one
Intermediate incision
10
stand up
1 1
Press flat
12
Wrap with mung bean paste
13
Just a baking tray
(I used half the weight)
14
Oven preheating 190 degrees
15min
Turn over 10min
It's done
Crispy mung bean cake
foodstuff
Main ingredient mung bean 300g flour 500g auxiliary oil 200ml sugar 150g water 100ml.
step
1. Soak mung beans overnight in advance, put them in a pressure cooker, cover the pot and cook for eight minutes.
2. Prepare the materials and divide the flour into two parts by eight to two.
3. Crush the cooked mung beans, and it is more convenient to use a blender if there is one.
4. Pour a little oil into the pot, add sugar, and stir-fry slowly.
5. When the saccharification is almost the same, pour in mung beans and stir-fry slowly until the stir-fry is sticky. Sweet mung bean stuffing will be fine.
6. Add oil to the little flour and knead it into oily noodles. Add oil to another flour, and then add water to knead it into oil-water noodles. Cover the kneaded dough and wake up for ten or twenty minutes.
7. Will wake up, flatten the oily surface, and put the bread in it.
8. flatten it with a rolling pin, make it thin, and then roll it up.
9. Cut the rolled noodles into small pieces, then thin the small pieces of noodles, put them on mung bean stuffing bags, and press them into cakes.
10. This is the wrapped mung bean cake.
1 1. Then pour a little oil into the pot, put the wrapped mung bean cake in, and slowly fry it on low heat. Just fry until both sides are golden.
Tips
If the beans are cooked in a pressure cooker, they must be controlled within 8 minutes, otherwise they will be burnt. I will be burnt after more than one minute, but fortunately there is no burnt smell.