Simple method of home-made mung bean cake

two ways to make mung bean cake

method 1

step 1

after washing mung beans, soak them in water for two hours or not. It's easier to cook when soaked.

Step 2

After soaking, add some water to mung beans and boil them in a pressure cooker. I usually cook in a pressure cooker for about 1 minutes.

Step 3

Put it into a blender and stir until it is broken.

Step 4

Then pour into a saucepan, add butter and sugar, and cook on low heat until the bean paste is filled. It will taste better if you peel it with a sieve and fry it. But the nutrition will be slightly lost.

Step 5

Mix the oil skin materials (1g of low-gluten flour, 5g of water and 3g of lard) evenly, and a good dough must be sticky. Then, you can knock on the chopping board, as shown in the figure, and you can break into long strips.

Step 6

Pastry materials (7g low-gluten flour and 35g lard) are also mixed evenly. More lard is needed in winter, softer in summer and less lard is needed. Just knead it into a ball. Let the skins and cakes stand for 3 minutes.

Step 7

Then divide the oil skin and pastry into 1 parts.

step 8

pastry

step 9

and then push it out.

Step 1

Roll up

Step 11

Cover with plastic wrap and let stand for 15 minutes. The purpose of standing is to make your back stand better.

Step 12

Then roll it out and roll it up. Let it stand for another 15 minutes.