Crispy Mung Bean Cake

Overview

As the weather warms up, I want to make some fresh pastries! I happened to have a pack of peeled mung beans at home, so I just did it. Today I made a dish: crispy mung bean cake, which is so delicious that it falls apart.

Tags

• baking
• afternoon tea
• corn oil
• flour
• homemade mung bean filling
• water

Ingredients

Steps

1. 1 Add corn oil to flour and make a dough.

2. 2 Add water and oil to the flour to form a watery crust.

3. 3 Watery and oily skin wakes up until smooth.

4. 4 Wake up the oily skin and set aside.

5. 5 Make the mung bean puree ahead of time.

6. 6 Take an appropriate amount of water-oil skin to wrap the oil skin, and wait until it wakes up.

7. 7 Divide the mung bean filling into equal sizes.

8. 8 Roll out the dough and repeat twice.

9. 9 Divide it into two and roll it into mung bean filling.

10. 10 After wrapping, stamp with a small red seal to add beauty.

11. 11 Preheat the oven, cover with parchment paper and bake at 150 degrees for twenty-five minutes.

12. 12 When it's almost cooked, I take out the paper to color it and I can't hold it anymore.

13. 13 Homemade shortbread, please taste it.

14. 14 Finished product picture.