Mung Bean Shortbread

Mung Bean Shortbread

Overview

Mung beans are sweet and cool in nature and have the ability to clear away heat and detoxify. People who work in summer or in high-temperature environments sweat more and lose a lot of fluids, especially potassium, which destroys the electrolyte balance in the body. Cooking mung bean soup is the most ideal way to supplement. It can clear away heat and replenish qi, quench thirst and diuresis. It can not only replenish water, but also replenish inorganic salts in a timely manner, which is of great significance for maintaining the balance of water and electrolytes.

Tags

Ingredients

Steps

  1. raw materials.

    Mung Bean Shortbread step 1

  2. Mix 100 grams of flour, 50 grams of boiling water, 15 grams of sugar, and 15 grams of corn oil to form a water-oil dough. Mix 90 grams of flour and 45 grams of corn oil into a shortbread dough.

    Mung Bean Shortbread step 2

  3. Divide each into 6 portions.

    Mung Bean Shortbread step 3

  4. The water and oily bread cover the pastry noodles.

    Mung Bean Shortbread step 4

  5. Roll it out with the seam facing down and roll it up.

    Mung Bean Shortbread step 5

  6. Roll it out again and fold it twice.

    Mung Bean Shortbread step 6

  7. Divide the mung bean filling into 50g pieces.

    Mung Bean Shortbread step 7

  8. Since the filling is relatively large, you have to push it up while wrapping it, just like wrapping Cantonese-style mooncakes. I really can’t free my hands to take pictures, please forgive me.

    Mung Bean Shortbread step 8

  9. Press into cake shape. , place on a baking sheet, brush the surface with egg yolk and sprinkle with sesame seeds. Poke a few holes with a toothpick to prevent them from puffing up when baking.

    Mung Bean Shortbread step 9

  10. Place in the middle rack of the oven and bake up and down at 190 degrees for 20 minutes until lightly browned.

    Mung Bean Shortbread step 10

  11. Thin crust and big filling.

    Mung Bean Shortbread step 11