Crispy Mung Bean Cake (pan Version)

Name: Crispy Mung Bean Cake (pan Version)
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g All-purpose flour-oil skin; 30g Corn oil (oil skin); 70g Water (oily skin); 15g Caster sugar (oily skin); 75g Low-gluten flour (puff pastry); 75g Corn oil (puff pastry); Some Red bean paste

by Squirrelfish 77

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I used the oven to make the red bean shortbread. This time I tried it with a pan, but the effect was surprisingly good! The red bean cake is as crispy as the oven version, but it saves time. The oven version of the red bean shortbread usually takes 20-25 minutes to cook, while the pan version of the red bean shortbread only needs five or six minutes per pot! After finding this great way to save time, I never use the oven again.
Spring is here, it's a good time to go out and go out, take this delicious crispy mung bean cake and set off!

Ingredients

Crispy Mung Bean Cake (pan Version)

1. Knead the water and oily skin material and the shortbread material into dough separately, cover with plastic wrap and let it stand for 20 minutes.

Crispy Mung Bean Cake (pan Version) recipe

2. Divide the red bean paste into about 18 grams, divide the oil-crust dough into small doses of about 18 grams, and divide the pastry dough into small doses of about 13 grams. Knead them into balls and set aside.

3. Take out one of the water and oily skin tablets, roll it into a round dough, wrap it in a shortbread dough, wrap it like a bun, and pinch it tightly.

4. Roll it into a long tongue, then roll it up from top to bottom.

5. Repeat the operation of the previous step again.

6. Take out the first small roll of the second roll, squeeze both ends to the middle, and roll it into a round cake with a rolling pin.

7. Wrap a prepared red bean paste, squeeze it tightly, turn it over and close it down, and gently press it with your hands to form a small round cake.

8. Preheat the pan without oiling, put the red bean shortbread dough, cover, and heat for 3 minutes. Turn over after 3 minutes and continue heating for another 2 minutes until the red bean shortbread is golden on both sides.