【Mung Bean Cake】——a mess of crispy cakes
Overview
This is the third time I have made puff pastry in several years, so it is considered very rare. Why, because it is crispy. The crispy ones fall apart, and they fall off badly, leaving them everywhere, so I rarely cook them and rarely eat them. But it’s good to eat it once in a while and enjoy the crispy texture~~ Ingredients: Water-based pastry: 67g all-purpose flour, 10g fine sugar, 34g water, 10g lard Pastry: 66g all-purpose flour, 33g lard, 144g mung bean filling
Tags
Ingredients
Steps
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Pour the water, oil and leather ingredients together into a small basin
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Mix well and knead into dough
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Divide into 12 portions, cover with plastic wrap and rest for 30 minutes
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Pour the pastry ingredients into a small basin
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Mix well and knead into a ball
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Divide into 12 portions
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Flatten the relaxed water-oil dough into a round shape
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Place the pastry dough in the middle
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Turn and fold in circles to wrap
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Place with the seam facing down
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Wrap all the pastry dough into the water-oil dough
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Take a piece of wrapped dough and roll it into an oval shape with a rolling pin
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Roll up along one end
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Roll out all the dough thinly and roll it up
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Take a rolled dough and roll it into a long strip
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Roll up
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Roll out all the dough into a long strip and roll it up, let it rest for 15 minutes
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Take the mung bean filling and divide it into 12 portions
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Take a piece of dough and fold it in half
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Then flatten
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Use a rolling pin to roll it into a round shape
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Place the mung bean stuffing in the middle
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Wrapped
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Place with the seam facing down
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Place the wrapped dough into the baking pan one by one, leaving a gap in the middle
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Flatten the dough into a cake shape
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Place in the preheated oven at 200 degrees Celsius for 30 minutes, turning over during this period
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After taking it out of the oven, let it cool before eating
