Mung Bean Pastry Pancake

Overview

The homemade bean paste filling does not contain any additives, so it is safe to eat. Use it as a filling when making snacks, which not only enriches the taste but also increases nutrition. This time, the puff pastry is made using two methods: large and small. There is not much difference in the finished product, so you can make it according to your own habits.

Tags

• baking
• children
• lunch
• bean paste filling
• corn oil
• flour
• soft white sugar
• warm water

Ingredients

Steps

1. 1 Make homemade mung bean paste into small balls and set aside

   

2. 2 Make water-oil crust: 150 grams of flour, add 30 grams of sugar, mix well and pour in 30 grams of corn oil

   

3. 3 Stir evenly and pour in 70 grams of warm water

   

4. 4 Knead into soft dough and let it rise for 5 minutes

   

5. 5 Make puff pastry: add 100 grams of flour to 50 grams of corn oil and let it rise for 5 minutes

   

6. 6 Divide the two doughs into two parts. One part adopts the method of making a large puff pastry: wrap the puff pastry in water-oil skin

   

7. 7 Flatten into large discs

   

8. 8 Roll up and cut into sections

   

9. 9 Flatten the cut side down into a dough and put a bean paste filling

   

10. 10 Wrap it up

    

11. 11 Press it flat with the mouth facing down

    

12. 12 This is how to make small puff pastry: wrap the pastry separately in water and oil skin

    

13. 13 Roll it into small pieces and wrap it with bean paste filling

    

14. 14 Once everything is done, place it on a non-stick baking sheet

    

15. 15 Preheat the oven to 200 degrees and bake for about 10 minutes, then change to 180 degrees and bake for another 20 minutes