Electric pancake version of mung bean cake

Overview

The cover picture shows mung bean cakes made with an electric baking pan, and the second picture shows mung bean cakes made with an oven. Compared to shortbreads baked in an oven, I prefer eating them with an electric pan. The pastry of a shortbread made with an oven will bulge, and if the filling is not enough, it will feel empty, while the pastry of a shortbread made with an electric pan will stick to the filling, which makes it feel solid and satisfying to eat.

Tags

• baking
• corn oil
• mung bean filling
• pastry flour
• water and oil flour
• white sugar
• water

Ingredients

Steps

1. 1 Mix the water, oil and flour ingredients into a smooth dough.

   

2. 2 Mix the water, oil and flour ingredients into a smooth dough.

   

3. 3 Apply the pastry dough to the water-oil bread, seal it, and roll it out flat.

   

4. 4 Fold the dough in half towards the middle and then in half again.

   

5. 5 Roll it out again and repeat steps (3)-(5) twice

   

6. 6 Roll up the flat dough.

   

7. 7 Cut into equal sized portions.

   

8. 8 Cut into equal sized portions.

   

9. 9 Add mung bean paste (I made this myself, because I like the taste of beans, so I didn’t sieve it, it’s a bit rough).

   

10. 10 Close the mouth, roll it into a ball, and press it flat.

    

11. 11 Put in electric baking pan.

    

12. 12 Bake until golden brown on both sides.