Vegetable oil version of mung bean cake

Overview

Mung beans have the effect of clearing away heat and detoxifying. It is perfect for making shortbread with mung bean filling in summer. This shortbread uses corn oil. Corn oil itself does not contain cholesterol. It has a dissolving effect on the accumulation of cholesterol in the blood, so it can reduce the hardening effect on blood vessels. Corn oil is rich in vitamins A, D, and E, which is easy for children to digest and absorb. Although corn oil has the worst shortening effect in making crispy cakes, as long as you find the right way to make it, the shortening effect is also great. With a light touch, the crispy cake will fall apart. When making shortbread, the water-oil crust is very important. The water-oil crust is mixed until the film is released, so that it will not break when wrapped, and the baked cake will not explode. It is more convenient and faster to use a bread machine and a water-oil crust. The following quantities can make 10 shortbread cookies.

Tags

• snacks
• little fresh
• afternoon tea
• cake
• students
• all-purpose flour
• corn oil
• mung bean filling
• fine sugar
• water

Ingredients

Steps

1. 1 Put the pastry ingredients: 100 grams of all-purpose flour and 50 grams of corn oil into a bowl

   

2. 2 Use a spatula to mix evenly into a dough and refrigerate for 30 minutes until ready to use

   

3. 3 Put all the ingredients for water and oil dough: 110 grams of all-purpose flour, 44 grams of water, 35 grams of corn oil, and 20 grams of fine sugar into a basin

   

4. 4 Use a spatula to mix the dough, then put it into the Dongling 1352AE-3C bread machine and select the dough mixing program for 15 minutes

   

5. 5 The thin film can be pulled out of the reconciled water-oil skin and placed in the refrigerator for 30 minutes

   

6. 6 Divide the mung bean filling into 25 grams each, roll into balls, cover with plastic wrap and set aside

   

7. 7 Divide the oil dough and pastry into 10 portions each and roll them into balls

   

8. 8 Roll the dough into a round shape, thin on the sides and thick in the middle

   

9. 9 Place the pastry in the middle

   

10. 10 Use a tiger's mouth to close the mouth, pinch it tightly, with the seam facing down, cover with plastic wrap, and refrigerate for 15 minutes

    

11. 11 Flatten the round puff pastry and roll it into a beef tongue shape with a rolling pin.

    

12. 12 Roll up and refrigerate for 15 minutes

    

13. 13 Flatten the pastry

    

14. 14 Then use a rolling pin to roll it into a longer ox tongue shape

    

15. 15 Roll up and refrigerate for 15 minutes

    

16. 16 Use your thumb to press in the middle and fold it in half

    

17. 17 Flatten it with your palms and roll it into a round dough with a thick middle and thin edges

    

18. 18 Put mung bean filling in the middle

    

19. 19 Use the tiger's mouth to close your mouth

    

20. 20 With the seam facing down, place it on the non-stick baking sheet that comes with the Dongling K40C oven, and then flatten it

    

21. 21 Place in the second-to-last shelf of a preheated 180-degree oven and bake for 20-25 minutes

    

22. 22 Crispy mung bean cake, very delicious