Sweet Chinese Valentine's Day - Crispy red bean (mung bean) cake

Overview

Today is Chinese Valentine's Day, Chinese Valentine's Day. Meow, I wish that everyone with lovers will eventually get married, and dreams without lovers will come true~ This time, I have prepared two kinds of bean fillings. The making methods are the same, including lotus paste filling, kidney bean filling, and matcha filling. They can all be made in this way. They are all similar. For matcha filling, just add an appropriate amount of matcha powder to the prepared kidney bean filling~~ The Mid-Autumn Festival is coming soon, so you will definitely use it~

Tags

• baking
• children
• chinese valentine's day
• clear water
• corn oil
• maltose
• mung beans
• red beans
• white sugar
• boiling water
• plain flour
• salt

Ingredients

Steps

1. 1 I weighed the two types of beans, rinsed them, and soaked them overnight. I ran them all morning and made them in the afternoon, and they were ready. (The picture only shows a picture of soaked red beans. In order to save time, the mung beans were already cooked in the pot when the picture was taken. Haha)

   

2. 2 Mung beans do not have the unique bitterness of red beans, so it is relatively troublesome to process red beans. Remove the water from the soaked red beans, rinse them several times, and then add twice as much water as the red beans. Bring to a boil over high heat for 2 minutes, turn off the heat, remove the water, rinse, and put into the pot. Cook until the red beans are cooked. To save time, after blanching, I put it in a pressure cooker and let it simmer for 30 minutes. Mung beans are easier to prepare. Just add the soaked beans and water to the pot and cook. I am used to putting two handfuls of rock sugar when cooking, which will make it more delicious.

   

3. 3 Use a food processor to break the cooked beans. When beating, put the beans into a cooking cup and add a little cooking water. Not too much. Too much water will make it difficult to dry out when frying. Put the beaten beans into the wok and stir-fry continuously until the water dries up. When frying, add an appropriate amount of sugar and cooking oil in 3 times. After each time, the oil and sugar are fully absorbed before adding the next time

   

4. 4 The fried red bean and mung bean fillings must be fried until they are very dry, otherwise you will not be able to make crispy snacks~

   

5. 5 Water-oiled flour: 400g flour, 26g maltose, 87g corn oil, 1 tsp salt, 227g boiling water. Mix all ingredients except water into container. Add boiling water to dissolve the maltose and oil, stir with chopsticks into a flocculent form, and when it is no longer hot to your hands, stir in the flour mixture and knead evenly. Pastry: Mix 300g of flour and 150g of corn oil to form a dough. Let the two doughs rest at room temperature for 30 minutes. Prepare all fillings and dough

   

6. 6 Divide the water-oil crust and puff pastry into equal portions. The water-oil crust is slightly larger than the puff pastry.

   

7. 7 Flatten the water-oil skin, add puff pastry, and wrap the puff pastry into the water-youth skin.

   

8. 8 Wrap the dough, flatten it with the edge facing down, and roll it into an oval shape,

   

9. 9 Rolled out dough

   

10. 10 Roll up the dough starting from one end

    

11. 11 Then flatten and roll out, repeat this step three times.

    

12. 12 The final rolled dough is rolled into a round shape,

    

13. 13 Add filling. Wrap it well, with the seam facing down. You can use your imagination to wrap it in various ways according to your own preferences. You can always use the same method. As long as you make the dough according to the method, you can use your imagination~~~

    

14. 14 When done, brush with appropriate amount of egg wash, place in preheated oven at 180 degrees, middle rack, and heat up and down for about 25 minutes.

    

15. 15 It is best to eat the prepared puff pastry the next day, as the oil in the pastry will be fully utilized and the taste will be more delicate.

    

16. 16 The green skin and red skin are made by adding an appropriate amount of matcha powder and red yeast powder to the kneaded dough. To cope with the occasion, I made some pastry rolls. Do the finished pastries look a bit like roses? ? Hehe~~ When rolling the dough for the last time, the rolled dough is cut in the middle, with the fine lines on the inside facing outward. Just flatten the two cut doughs and roll them flat before stuffing them~~

    

17. 17 You can enjoy a sweet meal~~~