Mung bean pancake

Overview

How to cook Mung bean pancake at home

Tags

• dessert
• cake flour
• clear water
• lard
• plain flour

Ingredients

Steps

1. 1 Divide the mung bean paste into about 30g/portion

   

2. 2 Oil skin ingredients, water, flour, lard, mix evenly

   

3. 3 Knead into a smooth dough and refrigerate until ready

   

4. 4 Pastry ingredients

   

5. 5 Mix cake flour and lard evenly

   

6. 6 Knead the dough and put it in the refrigerator for a while

   

7. 7 Divide the refrigerated dough and pastry dough into 12 equal portions

   

8. 8 Take a piece of oil skin and wrap it in a piece of pastry

   

9. 9 Make 12 portions in sequence

   

10. 10 Take a piece of wrapped dough and roll it into a long strip

    

11. 11 Then roll it up

    

12. 12 Do everything in order

    

13. 13 Take a piece of rolled dough, place it upright with the seal facing down, and roll it into a long strip again

    

14. 14 Then roll it up again

    

15. 15 Cut it in half evenly from the middle with a knife

    

16. 16 Incision facing up

    

17. 17 Press it flat with your hands

    

18. 18 Put a serving of mung bean paste

    

19. 19 Wrap it well and place it with the seam facing down

    

20. 20 Place the prepared green embryos into a baking tray lined with greaseproof paper

    

21. 21 Brush the surface with egg yolk and sprinkle with black sesame seeds

    

22. 22 In the middle rack of the oven, heat up and down, 165 degrees, about 40 minutes