Golden mung bean cake

Overview

Today, my mother-in-law was talking about it, saying that the meat floss pancake she made that day was delicious, but there was too much meat floss, and she felt uncomfortable eating it, but the skin was delicious. Hey, what's so difficult about this? Just do it right away. It's still the same golden skin and wrapped into bean paste filling. The old lady will definitely be satisfied. The finished product really suited her taste, so I put a few of the prepared ones in the refrigerator and took one out every day for her to make as a snack.

Tags

• baking
• children
• cookies
• afternoon tea
• dinner with friends
• butter
• carrot juice
• edible oil
• flour
• high gluten flour
• mung bean paste filling
• red bean paste

Ingredients

Steps

1. 1 The mung bean filling made with a bread machine tastes very good and does not have a lot of sugar. It is suitable for the elderly

   

2. 2 Shape the mung bean filling into a rectangular mold. I also made several red bean fillings at the same time.

   

3. 3 Make golden water skin: stir carrot juice and oil together

   

4. 4 Add high-gluten flour and mix into water skin

   

5. 5 Make the pastry: Melt butter in water, add flour and mix into pastry

   

6. 6 Let the blended oily skin and watery skin last for more than half an hour. After soaking, knead the watery skin until smooth and let it sit for a few minutes.

   

7. 7 Flatten the water skin and wrap the oil skin

   

8. 8 First use a rolling pin to press it evenly, then roll it out

   

9. 9 Fold it up and down and press it

   

10. 10 Then fold it in half

    

11. 11 Roll it out after a while and repeat the two steps of folding, a total of 3 times

    

12. 12 Finally, roll it into a rectangular shape, about 2 mm thick. Cut into small rectangles.

    

13. 13 Take a piece of pastry and wrap it with bean paste filling. Press the interface tightly,

    

14. 14 With the mouth facing down,

    

15. 15 Red beans are wrapped in the same way

    

16. 16 Place on a baking sheet lined with greaseproof paper and prick the surface with small holes to prevent them from exploding during baking. This step must be done because the red bean paste is most likely to burst.

    

17. 17 Preheat the oven to 160 degrees for 5 minutes and bake for 20 minutes

    

18. 18 The roasted red bean paste cake was still a little swollen on the edge, but luckily it didn't burst. The skin is very thin, and you can feel confident making the filling yourself.