Method/Steps
Mix the water and oil leather ingredients and knead until a film forms. Mix the pastry ingredients and knead evenly. Cover each with plastic wrap and let stand for more than 20 minutes.
Please click to enter the picture description
END
Method/Step 2
While the dough is letting the dough stand, prepare the fillings, mung beans Soak it for 6 hours in advance, press it in a pressure cooker, drain the water, and mash it into a puree. You can see that the mung beans have a better texture without looking too closely, just like the taste of childhood. Put the mashed mung beans into a pan and stir-fry, add an appropriate amount of sugar and condensed milk (according to personal taste) and stir-fry until the mung bean paste can form a ball and it is ready to serve! Form 30g/piece into small balls, cover with plastic wrap and set aside.
Please click to enter the picture description
END
Method/Step 3
Divide the water-based dough and pastry into 18 equal parts. There are about 23 fried dumplings each and 12g of fried dumplings, because the mung bean cake made here weighs about 65g per piece. If you want to make it smaller or larger, you can adjust it yourself.
Please click to enter the picture description
END
Method/Step 4
Flatten the dough balls with the palm of your hand, and fill the dough balls with water Oily skin, like a bun. The closing must be done well.
Please click to enter the picture description
Roll out the dough from step 4 one by one into the shape of beef tongue, and then roll it up from top to bottom. Be careful to cover it with plastic wrap to prevent it from drying out. If you are quick, let the rolled dough rest for 5 minutes. If you are a slow roller, you will be ready after rolling 18 rolls, and there is no need to let it rest.
Please click to enter the picture description
Method/Step 5
Turn the dough roll in step 5 upwards, start from the middle and roll it out with a rolling pin in two directions Don't roll it back and forth as it will break the puff pastry easily. Roll it out and roll it up from top to bottom until it becomes a fat little roll on the way.
Please click to enter the picture description
Preheat the oven to 185 degrees (I used a Galanz oven). While the oven is preheating, start wrapping the mung bean cakes! Turn the small dough roll in step 6 with the seam upward, make a mark in the middle with your thumb, pinch the left and right ends together towards the middle, flatten it with the palm of your hand, put the mung bean balls on it, wrap it like a bun, with the seam facing down and the palms of your hands lightly Press lightly into cake shape.
Please click to enter the picture description
END
Method/Step 6
Bake at 180 degrees for 30 minutes. On top, remember to turn it over in the middle so that the seam is facing down. It's done when the surface is slightly yellow. Adjust it according to the temperament of your oven.
Please click to enter the picture description
The skin of the freshly baked mung bean cake will be a little dry. After being left for half a day, the surface of the mung bean cake will be soft and the mung beans can be seen!
Please click to enter the image description