Mung bean crisp

Mung bean crisp

Overview

Chinese pastry made of lard has a very good puffing effect.

Tags

Ingredients

Steps

  1. How to make mung bean filling: 1. Soak mung bean kernels overnight

    Mung bean crisp step 1

  2. Add just enough water to cover the beans, put it into the rice cooker and cook

    Mung bean crisp step 2

  3. Once the beans bloom and the water is absorbed, they are ready (use a quick cooking program for 15 minutes)

    Mung bean crisp step 3

  4. Add an appropriate amount of white sugar, a spoonful of condensed milk, and an appropriate amount of milk (you can taste the amount of sugar later and add it until you like it). Do not add too much milk at a time. If it is too thick, add a little more...

    Mung bean crisp step 4

  5. Use a food processor to beat into a paste (I used a handheld one, so I didn’t pour it out. It just damaged the inner pot a little)

    Mung bean crisp step 5

  6. Place in a non-stick wok, fry until dry and set aside

    Mung bean crisp step 6

  7. Pastry: 60g low flour + 30g lard, mix evenly

    Mung bean crisp step 7

  8. Oil skin: 100g all-purpose flour + 15g sugar + 35g lard + 45g water, mix well

    Mung bean crisp step 8

  9. Put it into a plastic bag and put it in the refrigerator for 30 minutes

    Mung bean crisp step 9

  10. Take it out, roll out the dough, and put the pastry in the middle

    Mung bean crisp step 10

  11. Wrap it up

    Mung bean crisp step 11

  12. Roll out

    Mung bean crisp step 12

  13. Fold it as shown

    Mung bean crisp step 13

  14. Wrap in a plastic bag and place in the refrigerator to rest for 15 minutes before taking it out

    Mung bean crisp step 14

  15. Roll it out again

    Mung bean crisp step 15

  16. Fold

    Mung bean crisp step 16

  17. Place it in the refrigerator to rest for 15 minutes, take it out, roll it out, cut it in the middle and divide it into two halves (I made 2 portions)

    Mung bean crisp step 17

  18. Roll out half of the dough into a thin sheet and spread mung bean filling in the middle

    Mung bean crisp step 18

  19. Wrap it up with the seam facing down

    Mung bean crisp step 19

  20. Cut into small pieces with a sharp knife and place on a baking sheet lined with greaseproof paper

    Mung bean crisp step 20

  21. Brush with egg wash and sprinkle with white sesame seeds

    Mung bean crisp step 21

  22. Put into the preheated oven, 190 degrees, middle rack, for 20 minutes (I did not use a baking thermometer to determine the oven temperature, for reference!!)

    Mung bean crisp step 22

  23. When I took a bite, a lot of residue fell out and it was very crispy~

    Mung bean crisp step 23