1. raw material
2. 100 grams of flour, 50 grams of boiling water, 15 grams of sugar, 15 grams of corn oil and water-oil dough, 90 grams of flour, 45 grams of corn oil and pastry dough
3. Divide into 6 parts each
4. Water-oiled bread and shortbread noodles
5. Roll it up with the mouth down and roll it up
6. Roll it out and fold it twice
7. Divide the mung bean paste into 50 grams each
8. Because the filling is relatively large, you have to push the bag up when you wrap it. The method is like a Cantonese-style mooncake. It is really impossible to free up your hands to take pictures. Please forgive me.
9. Press into a pie shape, put it on a baking tray, brush the surface with egg yolk, sprinkle an appropriate amount of white sesame seeds, and pierce a few holes with a toothpick to prevent it from bulging when baking.
10. Put it in the middle of the oven, bake up and down, 190 degrees, timing for 20 minutes, bake until slightly yellow
11. Baked Mung Bean Cake
Tips:The original formula used lard, but it was changed to corn oil for personal reasons.
