I still remember that when I was a child, my grandma loved to eat mung bean cakes. Every time I came to visit, my grandma would prepare some for me and ask me to take them home and eat them slowly. It's just a traditional mung bean cake, mostly snacks, and the method is a bit complicated. Today, the editor recommends to you a special mung bean cake. It looks exquisite and is good as a snack or breakfast. And there are many kinds of fillings, all of which are first-class in appearance and taste. A special family snack, the 3 kinds of fillings are perfect for quenching your cravings and hunger. The whole family loves it! There is no need to bake the mung bean cake, it has less oil and less sugar, it is delicious without irritating, refreshing and not greasy! There is a special sense of accomplishment when you hold it in your hand, and both adults and children can't stop it! Let’s taste it together now. It is indeed a must-have dessert for the home. It is very suitable for any scene. Don’t miss it. Soft-skinned mung bean cake

Method: 1. First make the black bean dumpling filling, peel the mung beans and wash them in cold water several times. Soak them overnight. The cooked black beans will absorb water and expand to double. Place them on a steamer to make them waterproof. Steam over water for about 35 minutes. The cooked black beans will break into pieces as soon as you twist them; 2. Then put them in a wall breaker to crush them, and then mash them directly. It doesn’t matter if they have a little bumpy texture. Put the cooked black beans in a non-stick place. In the pot, add unsalted butter, sugar, 1 spoon of condensed milk, 2 spoons of milk powder, and stir-fry slowly over low heat; 3. Stir-fry until the black bean dumpling filling becomes very fine and does not stick to the spatula; 4. Divide into 3 equal parts, add cocoa powder to each to make matcha flavor, add chocolate powder to make cocoa flavor, add chopped dried blueberries to the original flavor, stir well; wrap them all in plastic wrap, and pack the 3 flavors. The filling is ready and set aside in the refrigerator. Divide the stuffing into small portions of about 30 grams, roll into balls and set aside.

5. Do the epidermal part again. Water, add yeast, let it sit for a few minutes, then pour in all-purpose flour, sugar, baking powder, and vegetable oil, first mix into dough, then knead into a ball, let it rise for about 15 minutes in a sealed state, and knead for the second time Knead the dough into a very smooth dough, keep it sealed and let it rest for 10 minutes. 6. Take out the batter and divide it into small portions of more than 20 grams. Squeeze each Chongqing noodle into a round shape. Cover the whole process with a plastic bag to prevent the batter from hardening; 7. Knead the first piece of dough and spread it out into a thick center and thin edges. Wrap the thin round cake with the prepared filling; 8. Seal the opening, place everything on the baking sheet, bake at 170 degrees for 15 minutes; 9. Take it out, turn it over, and bake again for 15 minutes minute. Just wait until both sides are golden.

10. The outer skin is very soft, and it tastes very fresh and not greasy at all. If you like the light taste, this cowhide mung bean cake is worth a try!