Desktop Mung Bean Touch
by Founder of Tang Youyan
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Boil the peeled mung beans until cooked (I use a simmering pot, after boiling, simmer for a few hours) do not add too much water, a little more than cooked rice.
2. After draining the water, use a blender to crush.
3. Add 70 g of cream and powdered sugar (150 g-160) g in a saucepan and stir-fry over low heat
4. Stir-fry until it no longer sticks, it looks like a powder.
5. Take a look, the mung bean filling with flour.
6. Filter it with a steel wire sieve and press it with a scraper.
7. Marinated pork filling: first stir-fry the onion crisps and minced pork until fragrant. Then add large pieces of ginger, garlic, and star anise (select out after cooking), add light soy sauce, water, and marinade until the water is dry.
8. Dump the fried mung bean flour into a bag of about 30G, pack 5 grams of braised pork filling, and then round into a ball, the mung bean filling is ready.
9. Next, make the water and oil skin, divide it into 12 small portions, cover with plastic wrap, and let it rest for half an hour.
10. Make the shortbread, divide it into 12 small portions, cover with plastic wrap, and let it rest for half an hour.
11. Flatten a portion of the water and oily crust and wrap it with a portion of the pastry crust.
12. Wrap it up, roll it into a small ball, and then open the rod into a tongue.
13. Roll up, cover with plastic wrap, and let it rest for 15 minutes.
14. After 15 minutes, open the long shape again, then roll up and cover with plastic wrap, and let it rest for 15 minutes.
15. Finally, it is pressed into a pie and wrapped with mung bean filling, (also can be pressed into a pie), preheated in the oven at 160 degrees and bake for 20-25 minutes.
