Mung Bean Crispy

Overview

This mung bean cake is made by myself from the inside to the outside, and it feels more secure to eat. The mung bean filling is made directly from the mung beans after cooking it. It is not made into mung bean paste, so it tastes better. The amount of sugar is not very large. My family does not like food that is too sweet. It tastes just right and I don’t have to worry about additives. Moreover, it is not very complicated to make. There are no strict standards for various materials.

Tags

• baking
• children
• afternoon tea
• egg
• lard
• mung bean filling
• peanut oil
• sugar
• black sesame
• plain flour

Ingredients

Steps

1. 1 Divide the flour into two parts and add lard to one part.

   

2. 2 Knead slowly into oily dough.

   

3. 3 Add lard, peanut oil and water to another part of the flour and mix it into a water dough.

   

4. 4 Divide the oil dough and water dough into several portions, the size is up to you.

   

5. 5 Take a piece of water dough and roll it into a round piece.

   

6. 6 Take a portion of the oil dough and wrap it in the water skin.

   

7. 7 Tie into a round shape.

   

8. 8 Roll into ox tongue shape.

   

9. 9 Roll it up from one end, press it with your hands, and roll it out again, repeat this three times.

   

10. 10 Roll it up for the last time, with one end on the bottom and one on top, as shown in the picture, and press it down with your hands.

    

11. 11 Shape as shown.

    

12. 12 Roll into round shape.

    

13. 13 Take a stuffing ball and wrap it in it.

    

14. 14 Tie into a round shape.

    

15. 15 After wrapping, place on a baking sheet lined with tin foil, brush with egg wash (I forgot to take a photo of the egg wash, use an egg yolk, a small spoonful of water and two drops of oil to make it), and sprinkle with a little black sesame seeds.

    

16. 16 Preheat the oven to 200 degrees for 5 minutes, place on a baking sheet, and bake for 20 minutes.