1. Prepare all the ingredients you need, and you can knead the dough after you are ready. Let’s make the oily dough. The ingredients in the oily dough are poured into the mixing tank of the cook machine. The first gear is turned on. After the flour becomes a dough, it turns to gear 4. After 15 minutes, a piece of dough can be pulled out easily. After the tough film, the dough is kneaded, cover with plastic wrap and let stand for 20 minutes. If you don’t have a chef’s machine, you can also knead the dough by hand. It takes a little time and you can knead a little longer. It doesn’t matter if the film does not come out, but it is not easy to break the skin in the post-production after the film comes out.
2. Pastry dough is much simpler, just mix the ingredients in the pastry evenly. Just stir it with chopsticks or knead it into a ball. Then divide the prepared mung bean paste (I am mung bean paste, not mung bean paste, I made less oil and sugar, not peeled, so it will be rougher), and knead them into round balls for later use. Divide the pastry dough into a small dose of about 13 grams, and knead it for later use. Divide the oily skin dough into a small dose of about 17 grams and knead it for use.
3. Take out one of the oily dough, roll it into a round piece with a rolling pin, wrap a shortbread dough, and tighten the mouth.
4. Then roll out a large tongue-shaped piece, roll it up from top to bottom, put it aside, cover it with plastic wrap, and let it stand still. This is the first roll, and there will be a second one in a while, so be sure to arrange them neatly and remember the order from the first to the last.
5. After everything is done, roll the roll again from the first one. Be sure to cover with plastic wrap, otherwise the dough will be dry and hard when filling. This picture shows the comparison between my first roll and the second roll. The longer one is the first roll, and the shorter one is the second roll. The second roll is obviously better than the first. Rolling times are much shorter. After all the rolling is completed, cover with plastic wrap and let stand for more than 20 minutes. The second roll still has to be arranged neatly from the first to the last.
6. After the resting time is complete, take out the first one, squeeze the two ends toward the middle to form a circle, and roll the dough into a disc.
7. Wrap a prepared mung bean filling, pinch it tightly, close the mouth and flush down, without using a rolling pin, just flatten it gently with your hands to form a small round cake.
8. The others are done in sequence and let stand for 20 minutes. The electric baking pan does not need to be brushed with oil, or brushed with a small amount of oil, put the mung bean cake in the baking pan and cover the lid. After 3 minutes, turn over and cook on both sides until golden.
9. The mung bean cake made with an electric baking pan is quick and crispy. It saves time and tastes better than the oven.
Tips:Babies must not be too long-winded. Although this mung bean cake can be made by novices, you must remember to cover the whole process with plastic wrap if your hands are slow.
