Golden sand cake

Overview

I have read many recipes for Jinsha Cake. Most of them are based on mung bean paste, with or without salted egg yolk added. The flavors come out differently. In fact, in order to make the mung bean filling you fry yourself healthier, you might as well make it lower in sugar and oil, so that the elders will not feel burdened by eating it compared to the purchased mung bean filling. For this Golden Sand Cake, I added golden cheese powder to make the mung bean filling taste full of milk and become golden in color.

Tags

• baking
• afternoon tea
• all-purpose flour
• butter
• cake flour
• clear water
• golden cheese powder
• lard
• milk powder
• mung beans
• salted egg yolk
• fine sugar

Ingredients

Steps

1. 1 After soaking the peeled mung beans for 3 hours, put them into a pressure cooker and add water twice the height. Press the cooking button. After cooking, let them cool. Put the cooked mung beans into a food processor and blend into a fine mung bean paste.

   

2. 2 Put the beaten mung bean paste into a non-stick pan, pour all the ingredients for the golden sand filling into the pan, simmer over low heat, stir and stir-fry continuously with a silicone knife, the water will become less and less.

   

3. 3 Fry until the mung bean paste becomes fine and smooth, and you can turn off the heat without scraping the silicone spatula. If it is in a delicate and smooth state as shown in the picture, being too dry or too wet will easily cause the pastry to burst or deform. Cover the surface with the fried golden sand filling and let it cool before use.

   

4. 4 Knead the water-oil skin and pastry ingredients into a ball. Knead the water-oil skin as much as possible to get out the glove film so that it will not break easily. Divide the water-youth skin and oil pastry into 10 small portions

   

5. 5 Wrap the pastry with a piece of watery dough and tighten it like a bun.

   

6. 6 Roll the dough into a tongue shape, roll it up, cover it with plastic wrap and let it rest for 15 minutes, then roll it into a tongue shape again.

   

7. 7 Roll up, cover with plastic wrap and rest for 15 minutes.

   

8. 8 During the resting time, you can make the Jinsha stuffing. Wrap the fried Jinsha stuffing in a salted egg yolk. The two ingredients together weigh about 35-40 grams. Prepare everything and set aside.

   

9. 9 Pinch up both ends of the loose dough and roll it into a round shape. At this time the oven can start preheating to 150 degrees.

   

10. 10 Wrap the golden sand filling into the skin, push the tiger's mouth upwards, and finally pinch it to close.

    

11. 11 Place the seam side down on the oil paper. After everything is done, brush with a layer of egg yolk liquid and sprinkle with white sesame seeds.

    

12. 12 Place in the middle rack of the Changdi Greedy Cat oven and bake at 150 degrees for about 30 minutes.

    

13. 13 Finished product