Mung Bean Shortbread

Overview

Mung beans are sweet in taste and cold in nature. They have the functions of clearing away heat, detoxifying, relieving heat, diuresis, and removing acne. Children like the snacks made of mung bean paste very much, because they are fried and made by themselves, and only butter, sugar and cooking oil are added, so they can be eaten with confidence. The refrigerator is always ready. If the children want to eat bread or cookies someday, they can just take them out and defrost them. Today I made mung bean shortbread for the children. The pastry had clear layers and melted in your mouth. The filling was sweet and soft, with a milky flavor. The children each ate two of them as soon as they came out of the oven.

Tags

• baking
• snacks
• children
• breakfast
• afternoon tea
• clear water
• lard
• low gluten flour
• mung bean paste
• white sesame
• fine sugar

Ingredients

Steps

1. 1 Ingredients for oil dough: 145 grams of cake flour, 50 grams of lard, 60 grams of water, and 10 grams of sugar. Mix with a rubber spatula to form a dough.

   

2. 2 Pastry ingredients: 115 grams of cake flour, 55 grams of lard, mix and use a rubber spatula to mix into a dough.

   

3. 3 Wrap the pastry and pastry in plastic wrap and let them rest in the refrigerator for 20 minutes. Divide the pastry and pastry into 6 equal portions and roll them into balls for later use.

   

4. 4 Take a piece of dough and flatten it, then put a puff pastry on it.

   

5. 5 Wrap it like glutinous rice balls, place it with the seam facing down, and make other dough in the same way.

   

6. 6 Take a small piece of wrapped dough, flatten it with your hands and roll it into an oval shape.

   

7. 7 Roll up.

   

8. 8 Make other dough in the same way, cover with plastic wrap and let rest for 10 minutes.

   

9. 9 Take the rested dough and lay it upright.

   

10. 10 Flatten it with your hands and roll it into a tongue shape.

    

11. 11 Roll up, make other dough in the same way, cover with plastic wrap and let rest for 10 minutes.

    

12. 12 Divide the mung bean paste into 30g pieces, roll into balls and set aside.

    

13. 13 Cut the risen dough into two pieces with a knife.

    

14. 14 Take one of the cut pieces and place it with the cut side down (the shortbread made this way will have particularly clear layers), flatten it with your hands, roll it into a round piece, and put in the mung bean paste.

    

15. 15 Wrap it like glutinous rice balls.

    

16. 16 Place it with the seam facing down and flatten it slightly with your hands.

    

17. 17 Make other dough in the same way, put it on a baking rack lined with oil paper, and sprinkle with white sesame seeds.

    

18. 18 Put it into the middle rack of the preheated oven and heat it up and down to 180 degrees for 35 minutes.

    

19. 19 It can be eaten after it cools down.

    

20. 20 Finished product picture.