Mung bean cake

Overview

Afraid of being too greasy, I replaced lard with tea oil. The crispy mung bean cake has a unique fragrance.

Add 20 grams of butter and 40 grams of cooked tea oil to 200 grams of flour and knead the dough into a crispy dough.
After the dough is mixed, put it into a bowl, cover it, and let it rest for 30 minutes.
Add 20 grams of butter, 20 grams of sugar, and 40 grams of cooking water to 150 grams of flour and knead the dough. After the oil dough is mixed, cover the bowl and let the dough rest for 30 minutes.
The oil dough is the same as the pastry, divided into 20 portions and rolled into small balls.
After 30 minutes, divide the pastry into 20 equal portions and roll each portion into small balls.
Use a rolling pin to roll each piece of dough into thin slices
Wrap the rolled out dough into puff pastry, pinch to seal, and form into a ball.
Take a piece of dough, use a rolling pin to roll it into a beef tongue shape, roll it up from one end, cover it with plastic wrap and let it rest for 10 minutes.
Repeat step 9 and let rise for another 10 minutes.
During the rising time, divide 200 grams of mung bean filling into 20 portions and form into small balls for later use.
Use a rolling pin to roll the dough into thin slices, wrap it with mung bean filling, put it into a greased electric pan, fry until both sides are slightly brown, and then remove from the pan.
Crispy mung bean cake is ready! You can eat several in one sitting!