Crispy Mung Bean Cake

Crispy Mung Bean Cake

1. Ingredients

2. First make water and oily skin: 200 grams of flour, 30 grams of sugar, 60 grams of corn oil, 80 grams of water, put in a basin, and mix well with a spatula

3. And into dough. Proof for half an hour

4. Then make shortbread: 130 grams of flour, 60 grams of corn oil

5. Prove the dough for half an hour

6. Divide the water and oil skin into 17 portions, each about 22 grams

7. Divide the shortbread into 17 portions. Each serving is about 12 grams. At the same time, divide the mung bean filling into 17 portions, each about 15 grams

8. Take a piece of water and oil and squeeze it, and put a piece of shortbread on it

9. After wrapping, roll out into an oval shape

10. Roll up from top to bottom

11. After finishing in order, roll it out again

12. Roll up from top to bottom

13. Take a piece of dough and flatten it. Put mung bean paste

14. Wrap it, close it down, and squeeze it lightly

15. Put all the mung bean paste on the baking tray

16. Preheat the oven to 200 degrees. Bake up and down for 15 minutes

17. Turn it over and bake for another 15 minutes

18. You can eat it once it's cold

Tips:

1. Red bean paste can also be used.

2. The temperature of the oven is the same as that of your own oven.