Mung bean crispy cake

Overview

How to cook Mung bean crispy cake at home

Tags

• pastries
• afternoon tea
• corn oil
• flour
• mung beans
• sugar
• wheat flour
• whipping cream
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Soak the mung beans for 2 hours in advance and use a pressure cooker to cook them

   

2. 2 Add white sugar and light cream and form into a ball. Cover with plastic wrap and set aside. You can make it into a bean paste shape (for specific instructions, please refer to my recipe "Mung Bean Cake")

   

3. 3 Add all the dough ingredients to the bread machine

   

4. 4 Just start the dough kneading program and wait for 15 minutes. I took the photo without adjusting the time. (Actually, kneading by hand is also very convenient. I was in a hurry at that time.)

   

5. 5 Knead the oily part directly into a ball and let it rest

   

6. 6 Divide mung bean paste into 15 equal portions

   

7. 7 The oil surface is also divided into 15 equal portions

   

8. 8 Divide the dough into 15 portions

   

9. 9 Make the crust first, take a piece of oil bread and put it into the dough

   

10. 10 After kneading, wrap the mouth downwards, and wrap the remaining pieces in the same way

    

11. 11 Take a piece of wrapped dough and roll it into thin slices

    

12. 12 Roll it up from the bottom and place it lengthwise, then roll out the rest

    

13. 13 Roll it out lengthwise again, don’t break it

    

14. 14 Putting them in order actually gives it time to relax

    

15. 15 Take a piece of rolled dough and flatten it, then fill it with mung bean filling

    

16. 16 Turn the edge down and press it flat. At this time, preheat the oven to 170 degrees

    

17. 17 Brush with egg wash and sprinkle with sesame seeds

    

18. 18 Place in preheated oven for 30 minutes

    

19. 19 Fragrant and crispy