Mung Bean Crispy

Overview

Spring is here and summer is not far away. Using homemade mung bean filling and crispy dough with less oil formula not only satisfies the taste, but is also relatively healthier. You don’t have to worry about gaining weight if you eat a few more. This recipe can make 22 mung bean cakes of about 50g.

Tags

• baking
• afternoon tea
• flour
• lard
• mung bean filling
• white sugar
• water

Ingredients

Steps

1. 1 Mix the pie crust ingredients and knead into a smooth dough. Set aside.

   

2. 2 Slowly knead the pastry ingredients into a ball.

   

3. 3 Divide the pie dough and puff pastry dough into 22 equal portions.

   

4. 4 Take a piece of pie crust dough and wrap it in a piece of pastry dough, pinch it tightly and roll it into a round shape.

   

5. 5 Make all the dough in sequence.

   

6. 6 Take one piece of dough and flatten it into an oval shape, then roll it up from top to bottom.

   

7. 7 Cover all the dough with plastic wrap for about 10 minutes.

   

8. 8 Take one of them and flatten it lengthwise again into a rectangular shape. Complete the second roll and roll it up from top to bottom.

   

9. 9 Cover all the dough with plastic wrap and let it rest for about 10 minutes.

   

10. 10 Divide the mung bean filling into sizes of about 25g.

    

11. 11 Take a piece of dough and press it tightly at both ends, and roll it into a round crust.

    

12. 12 Wrap a piece of filling in, pinch tightly and roll into a round shape.

    

13. 13 Slightly flatten into a dough.

    

14. 14 Make all the cake dough and put it in the preheated oven at 190 degrees for 20 minutes.

    

15. 15 Remove from oven and let cool on wire rack.

    

16. 16 Finished product.

    

17. 17 Finished product.

    

18. 18 Finished product