Green Bean

by Yi Xiao Yanran

4.9 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

Mung bean cake is a traditional flavor snack. It is loved by everyone because of its crispy crust and sweet filling and endless aftertaste. In terms of nutrition, mung bean has a diuretic effect. It is a cooling food that can prevent the body from cooling down. It is also rich in calcium and vitamin A. It is very good for growing children and the elderly. The mung bean cake I made today has a semi-raised crust, so it is more suitable for people with poor stomachs. It is baked and eaten now, and it is very fragrant.

Ingredients

55g Corn Oil
5g Soft White Sugar

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70g Warm Water
2g Yeast
Some Mung Bean Filling

Green Bean

1. Melt the yeast with warm water, add sugar, mix well, then add 25 grams of oil and 150 grams of flour

2. Knead into a smooth dough, become a watery oily skin, leave at room temperature for 20 minutes

3. Add 30 grams of oil to 50 grams of flour

4. Stir evenly and become shortbread noodles

5. Flatten the water and oil skin dough and put on the pastry dough

6. Close the mouth evenly like a bun

7. Flatten

8. Then roll it out a bit

9. Fold in three

10. Roll it out again

11. Roll up from one end and stretch slightly

12. Pull into 8 doses

13. Every dose is rolled into dough

14. Put a spoonful of mung bean filling

15. Evenly close

16. Wrap all the mung bean biscuits and close them down

17. Preheat the electric baking pan on both sides, put the mung bean cakes in and press gently

18. Bake until golden on both sides, time is 5 minutes

Tips:
When baking this mung bean cake, the crust does not need to be oiled.

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