Crispy Mung Bean Shortbread

Name: Crispy Mung Bean Shortbread
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 240g All-purpose flour (water and oily skin); 88g Butter (water and oily skin); 50g Caster sugar (water oily skin); 100g Water (water oil leather); 180g Low-gluten flour (puff pastry); 90g Butter (puff pastry); 720g Mung bean paste (with stuffing)

by It's Xiao Dafa

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

When I was a child, I lived at my grandfather's house, and the mung bean cake in my hometown was my favorite. Freshly baked mung bean shortbread, the puff pastry crumbly when touched, you can see the indentation full of mung bean when broken. I took it carefully every time, for fear of accidentally breaking it. But I was very impatient and wanted to eat it quickly. When I was in a hurry, my grandfather always told me to eat slowly. After going out to study and work, I go back once a year. Only during the Spring Festival can I taste the unforgettable taste of hometown. The unforgettable is the mung bean cake, the unforgettable is the nostalgia, the unforgettable grandfather who is getting old and white-haired.

Ingredients

240g All-purpose Flour (water And Oily Skin)
88g Butter (water And Oily Skin)
50g Caster Sugar (water Oily Skin)
100g Water (water Oil Leather)
180g Low-gluten Flour (puff Pastry)
90g Butter (puff Pastry)
720g Mung Bean Paste (with Stuffing)

Crispy Mung Bean Shortbread

1. The water and oily skin materials are mixed together and kneaded into a smooth dough.

2. The butter used for pastry is softened at room temperature in advance, and then mixed with low-gluten flour. Use a spatula to mix well and knead into a dough.

3. On the left is the water and oily skin, and on the right is the shortbread. Cover with plastic wrap and relax for 20 minutes.

4. Knead the mung bean filling into 30g each, knead well and set aside.

5. The proofed water, oily skin and shortbread are evenly divided into 24 small rounds.

6. Take a piece of water and oily skin and press it into a round shape, then put the shortbread on it.

7. Pack up and close.

8. Wrap all the water, oily skin and shortbread in turn.

9. Take a piece of oily skin wrapped in shortbread and roll it into a beef tongue shape with a rolling pin.

10. Roll up.

11. Take another piece of rolled water and oily skin and put it upright.

12. Roll it out again, this time you can roll it out a bit longer.

13. Roll up again.

14. Press your thumb in the middle of the dough.

15. Fold the left and right sides toward the middle opening, wrap it, and press it into shape.

16. Then use a rolling pin to roll it into a round shape and add the bean paste filling.

17. Wrap the red bean paste and press flat after closing the mouth.

18. Put a small stamp on it (you don’t need to do it)

19. Preheat the oven in advance and bake at 180 degrees for 20 minutes.

20. Baked mung bean shortbread.

Tips:
1. Make 24 recipes.

2. The oily skin must be kneaded until it has good ductility and slack. In addition, the softness and hardness of the oily skin should be the same as that of the oily pastry. This way it won't break when rolling.

3. In addition, to prevent drying, remember to cover with plastic wrap during operation.