Mung Bean Sandwich Crispy

Overview

I had some salted egg yolk left over from making rice dumplings before, and I always wanted to make egg yolk cakes. I took out the egg yolk today and it turned out moldy. I found a boiled salted duck egg, peeled off the yolk, and made 4 yolks. For others, add some cranberry, candied osmanthus, etc. The finished product is also good. Less oil and sugar, healthier!

Tags

• snacks
• cake flour
• condensed milk
• dumpling noodles
• honey
• lard
• mango pulp
• peeled mung beans
• salted egg yolk
• sugar

Ingredients

Steps

1. 1 First prepare the main ingredient of the stuffing - mung bean puree. Soak the peeled mung beans in water and refrigerate them overnight, drain off the water, and steam them in a steamer over high heat for 20 minutes.

   

2. 2 Crush the steamed mung beans in a food processor, then sieve them to make them taste fine. It turned out that I used a cooking stick to make mung bean puree, but I had to add water and then fry it dry. This method was too troublesome. This method is much more convenient today. I used a meat grinder to grind the mung beans. There is no need to add water, so there is no need to fry, but sifting is also tiring. If you are not pursuing a super delicate taste, you can not sift.

   

3. 3 I made two kinds of fillings, with and without oil. Let’s talk about oil-free first. Mix condensed milk, honey and sugar with mung bean powder to form a dough. If you don’t like it too sweet, reduce or omit the sugar.

   

4. 4 For oil, add sugar, condensed milk and olive oil. I added oil twice, as shown in the picture. No more honey. If it feels dry and you don’t want to add too much oil, you can add a little milk to mix it into a dough. Adding olive oil takes away the flavor of mung beans, so next time I'll switch to a flavorless blended oil.

   

5. 5 Now start making the puff pastry. First mix the oil dough ingredients, add appropriate amount of water, and knead into a smooth and soft dough. Since flour absorbs different amounts of water, you need to control the amount of water you use. Anyway, it must be very soft. It will be very sticky at first, just knead it for a while and it will be fine. After kneading, cover with plastic wrap.

   

6. 6 Mix the oil crust ingredients into a dough. I divided half of it and added green tea powder. Cover with plastic wrap and let the dough rest for half an hour.

   

7. 7 I'm going to make a big bag of white puff pastry. For oily skin, I also divided it into two parts. The method of making big puff pastry is to wrap the puff pastry in oil skin, form it into a ball, flatten it and roll it into a large rectangular sheet.

   

8. 8 Then, like folding a quilt, fold the two ends toward the middle, then fold the two halves together again, cover with plastic wrap and rest for twenty minutes, then roll it into a rectangle and fold the quilt again. Cover with plastic wrap and rest for twenty minutes.

   

9. 9 For small puff pastries, you need to divide the dough and puff pastry into equal amounts of small balls. Wrap the pastry with oil skin, roll it into a round shape, flatten it and roll it into an oval shape, roll it out thinly, and roll it up from the bottom up. After rolling everything up, cover with plastic wrap and rest for twenty minutes.

   

10. 10 After 20 minutes, take out the dough roll and roll it into a round shape and roll it up again. Cover with plastic wrap and rest for 20 minutes.

    

11. 11 I wanted to use up the leftover salted egg yolks from last week, but unfortunately they were moldy and couldn't be used. Find a cooked salted duck egg, take the yolk, and divide it into four parts. Wrap mung bean puree into ping pong ball-sized balls. I also made six small balls with black sesame powder and sugared osmanthus and cranberry.

    

12. 12 Make a few more ones filled with diced mango. Dice the mango and wrap it with mung bean puree into a ball the size of a ping pong ball.

    

13. 13 Roll the large puff pastry into a thin rectangular shape and roll it up from bottom to top. Cut into equal parts.

    

14. 14 Take a large piece of puff pastry, flatten it and roll it into a thin dumpling-like wrapper with a slightly thick center, wrap it with mango filling, pinch the edge tightly and place it face down on the baking sheet.

    

15. 15 Cut the puff pastry in the middle, with the cut facing upwards, and roll it out into a thick crust with thin edges. Wrap the egg yolk and mung bean filling. The skin should not be too big, just cover most of it. Press the filling with the thumb of one hand to close the mouth, push the skin up with the other hand, and finally knead it together. This way the bottom won't be too thick.

    

16. 16 After preheating the oven, bake at 180 degrees for twenty minutes.

    

17. 17 After cutting it, you can see that the layers are clear and crispy. It is really a success.