Mung bean cake

Overview

Small cakes are like chewing moon cakes, with crispy and sweet fillings in the middle. Mung bean cake is a traditional Chinese delicacy. The soft outer skin and sweet mung bean filling are delicious!

Tags

• baking
• home cooking
• afternoon tea
• summer recipes
• students
• all-purpose flour
• cake flour
• filling
• lard
• mung bean paste
• pastry
• watery and oily skin
• white sugar
• water

Ingredients

Steps

1. 1 Put the water and oil crust ingredients into the bread machine, knead until the dough comes out, and let it sit for half an hour

   

2. 2 Mix the pastry ingredients, knead into a ball, and refrigerate for half an hour

   

3. 3 Divide the oil dough and pastry into 16 portions each, roll into balls

   

4. 4 Wrap the pastry in water-oil dough and roll into a round shape

   

5. 5 Cover with plastic wrap and let stand for 15 minutes

   

6. 6 Roll it into a rectangular shape one by one

   

7. 7 Roll up horizontally

   

8. 8 Cover with plastic wrap and let stand for 15 minutes

   

9. 9 Roll each piece into a flat strip

   

10. 10 Use a spatula to divide into two equal portions

    

11. 11 Fold lengthwise 1/3

    

12. 12 Close it, cover with plastic wrap and let stand for 15 minutes

    

13. 13 Divide the mung bean paste into 32 equal portions and shape into balls

    

14. 14 Roll out the dough

    

15. 15 Wrap in bean paste filling, roll into a round shape, and press slightly to flatten

    

16. 16 Place on baking sheet

    

17. 17 Place in the middle rack of the preheated oven and heat up and down to 170 degrees for 20 minutes

    

18. 18 Finished product pictures

    

19. 19 Finished product pictures

    

20. 20 Finished product pictures