Electric Baking Pan Version Mung Bean Crisp

Name: Electric Baking Pan Version Mung Bean Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Water and oil flour; 30g Corn oil; 15g Sugar; 50g water; 60g Pastry flour; Some Mung bean filling

by Liu Yingjie

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

The cover picture is the mung bean cake made with an electric baking pan. The second picture is the mung bean cake made with an oven. Compared to the cakes baked in the oven, I prefer to eat the cakes made with the electric baking pan and the oven. The pastry will bulge, and if the filling is not enough, it will feel empty, and the pastry of the pastry made by the electric baking pan will stick to the filling, so it feels very solid and satisfying. "

Ingredients

Electric Baking Pan Version Mung Bean Crisp

1. Mix the water and oil noodle ingredients to form a smooth dough.

2. Mix the water and oil noodle ingredients to form a smooth dough.

3. Put the shortbread noodles on the water and oil bread, close the mouth, and roll it out.

4. Fold the dough in half toward the middle and then in half.

5. Roll out again, then repeat steps (3)-(5) twice

6. Roll the flat dough and roll it up.

7. Cut into small doses of equal size.

8. Cut into small doses of equal size.

9. Add mung bean paste (this is made by yourself, because it likes the taste of bean grains, so it is not sieved, it is a bit rough).

10. Close your mouth, round it, and press flat.

11. Put it in an electric baking pan.

12. Bake until golden on both sides.

Tips:
1 The amount of water put into the water oil skin should be increased or decreased according to the water absorption of the home flour.

2 If you like to eat sweet, you can increase the amount of sugar, because the mung bean filling I made contains sugar, which is already sweet enough, so only a little sugar is added to the dough.

Electric Baking Pan Version Mung Bean Crisp

Ingredients

Electric Baking Pan Version Mung Bean Crisp

Comments

Similar recipes