Mung bean cake

Overview

I love to eat mung bean pancakes, but I thought the ones sold outside were not as clean as the ones I made myself, so I tried making them myself. It was very delicious, crispy on the outside and tender on the inside, so you can eat with confidence

Tags

• snacks
• afternoon tea
• flour
• mung bean filling
• oil
• sugar

Ingredients

Steps

1. 1 Prepare flour, oil and sugar in proportion. The ratio of flour to oil and sugar in water-oil crust is about 6:2:1, and the ratio of flour to oil in puff pastry is 2:1

   

2. 2 Knead separately into dough

   

3. 3 Divide into small portions, cover with a wet towel and let rise for 15 minutes

   

4. 4 This is my own mung bean filling (the method of making mung bean filling is also very simple. Soak the mung beans one night in advance. Put the soaked mung beans into a pressure cooker and add a little water. Not too much, just enough to cover the mung beans. Press the pressure cooker for 20 minutes. After it is out of the pot, add sugar and mash it with a spoon. If you like it thinner, you can also put it in a blender and stir. I prefer it to be a little grainy)

   

5. 5 After the dough has risen, put the pastry in the water and oil dough

   

6. 6 Close the watery and oily skin

   

7. 7 Roll into ox tongue shape

   

8. 8 Starting from one end

   

9. 9 Hold it vertically and roll it into a shape of beef tongue

   

10. 10 Roll up again

    

11. 11 Just roll it up like this

    

12. 12 After all the dough is rolled, cover it with a wet towel and let it rest for 15 minutes

    

13. 13 Press the rested dough flat

    

14. 14 Wrap in fillings

    

15. 15 Tighten the bottom and press flat on the baking sheet

    

16. 16 Preheat the oven at 230 degrees for 10 minutes, put in the cookie dough, and bake the front and back at 230 degrees for 20 minutes each

    

17. 17 When it comes out of the pan, it’s really crispy. There’s a little bit of crumbs when you bite into it