Mung Bean Matcha Crispy
Overview
It was my first time to make matcha cakes. I read many recipes, all of which were filled with red bean paste and salted egg yolk. As a northerner, I thought this sweet and salty combination was really good. . . . Haha(⊙﹏⊙)bSo, let’s give it a try and replace the red bean paste with mung bean, and it’s in granular form, so it tastes great when you eat it~
Tags
Ingredients
Steps
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Make the mung bean filling first, soak the mung beans one night in advance, put it into the rice cooker, and add 200ml of water.
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Add a piece of white sugar.
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Select [Cook Porridge].
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That's it after the program ends.
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Take it out and let it cool. (If you like a smoother texture, you can grind the mung beans smoothly in a food processor and fry the excess water in a wok.)
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Make the dough. Put the dough ingredients into the bread machine, select the dough program, and wait for 30 minutes.
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Try to knead the dough into a glove-like state so that it will not break easily. Let the kneaded oil dough rise for 30 minutes.
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Next, make the matcha puff pastry dough and put the puff pastry ingredients into a bowl.
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Knead evenly into a ball and let it rise for 20 minutes.
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Divide both doughs into nine smaller dough balls.
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Take a piece of dough and knead it out, then wrap it in matcha pastry.
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Wrap all the dough tightly.
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Take a piece of dough and roll it out to the same width as possible.
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Roll up from top to bottom, make all the dough, and let it rise for 20 minutes.
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Take out one of the dough balls and continue rolling it out.
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Roll up from top to bottom.
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Cut in half.
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Press flat and roll out.
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Add mung beans.
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Tuck it shut and wrap it up.
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Wrap all the dough.
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Preheat the oven to 170 degrees and bake at 160 degrees for about 35 minutes.
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After baking, you can simmer it for a few minutes.
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Take it out and let it cool~
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Crispy~
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Super delicious~
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Opened along the texture~
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Delicious~O(∩_∩)Ohaha~
