Crispy Mung Bean Cake

Name: Crispy Mung Bean Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 330g All-purpose flour; 120g Corn oil; 250g Mung bean filling; 30g Soft white sugar; 80g Shimizu

by 1 coarse tea and light rice 1

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

I have made red bean pastry, but it is the first time to make mung bean filling. In fact, the method is the same, but the ingredients are different.
The nutritional value of mung bean is very high. It has the functions of clearing heat and relieving heat, detoxification and pain relief, diuresis and dehumidification, and is most suitable for consumption in summer.
The shortbread cookies are usually made with lard and noodles, and the shortening effect is better. However, after eating animal oil, it will feel burdened, so it is changed to vegetable oil. The result is still good (see the picture). The shortbread will drop off after a bite, and there is a strong mung bean fragrance. It's really delicious! "

Ingredients

Crispy Mung Bean Cake

1. Prepare the required ingredients

2. First make the oily skin: pour 200g all-purpose flour, 30g sugar, 60g corn oil, and 80g water in a basin

3. After mixing into dough, cover with plastic wrap and set aside

4. Let’s make the shortbread again: Pour 130g all-purpose flour and 60g corn oil in a basin

5. Mix well and knead into shortbread dough

6. Divide the shortbread into 16 portions, each 12g, and roll them into balls (I divided each portion into 11g, so I got an extra portion)

7. Divide the water and oil skin dough into 16 portions, each 22g, cover with plastic wrap and leave for 15 minutes

8. Take a water and oily skin, squeeze it into a circle with your hands, and place the shortbread in the middle

9. After wrapping the pastry in, tighten the seal with a tiger's mouth, and put it down

10. Roll the dough into an oval shape with a rolling pin

11. Scroll from top to bottom

12. After rolling, put it upright

13. Use the rolling pin to roll it out again

14. Roll up from top to bottom

15. After the roll is finished, cover it with plastic wrap and leave it for 15 minutes

16. At this time, divide the mung bean paste into 16 portions, 15g each, and roll them into balls. How to make homemade mung bean filling: http://home.meishichina.com/recipe-190460.html

17. Roll out the dough after finishing

18. Put the mung bean paste in the middle to wrap, and finally tighten the seal with tiger mouth

19. Close the mouth down and gently press down with the palm

20. After making it, put it all in the baking tray

21. Preheat the oven up and down at 200 degrees, place the baking tray in the middle of the oven and bake for 15 minutes

22. After 15 minutes, turn the cake over again, continue to bake for 15 minutes and it will be out of the oven

23. When it's not hot, you can enjoy it, haha, the crispy scum!

Tips:
Mung bean filling can be made by yourself, or you can buy ready-made. If you want more fragrant and crispy, you can change corn oil to lard and noodles. The temperature of the oven can be adjusted according to the temperament of your own oven.