Green Bean

Name: Green Bean
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g All-purpose flour; 450g Mung bean filling; 130g lard; 100g Plain Water; 30g Sugar

by Piaoer 78

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

In fact, the mung bean filling made this time is not suitable for making mung bean cakes. The authentic mung bean filling should be made with peeled mung beans. Unfortunately, I can’t get it here, and I’m lazy. Peeling is too troublesome, no one The regulations must be authentic. I think the food must be constantly tried, and the most important thing is to make the taste that suits you. Although it's summer now, eating baked food is a bit hot, but it still can't stop my love for it. The freshly baked mung bean cake is crispy and delicious. My son ate one after another, and he couldn't stop eating.

Ingredients

Green Bean

1. All preparation materials

2. First make the water and oily skin: 200g all-purpose flour, 30g sugar, 100g water, 30g lard, all pour together and mix well to form a dough

3. Divide the dough into 35 portions, then cover with plastic wrap and relax for half an hour (each portion is about 10g)

4. Shortbread: 200g all-purpose flour and 100g lard, mix together and knead well

5. Divide the shortbread into equal parts with the water and oily skin (35 parts, each about 8g)

6. Take a water and oily skin into a round shape, and put the pastry dough in the middle

7. Then wrap it up and close it down

8. Sprinkle a little flour on the chopping board and roll the dough into an oval shape with a dough pin

9. Roll up from top to bottom

10. Roll the rolled dough into shape again with a dough pin

11. Roll up from top to bottom

12. Let stand for 15 minutes

13. The mung bean paste is also divided into 35 portions (about 12g to 13g each)

14. Take a piece of static dough and roll it out

15. Put the mung bean paste in the middle, wrap it up, and close it downward

16. Squash by hand

17. Put it in the baking dish

18. Preheat the oven at 200 degrees in advance, put the baking tray in the middle of the oven, and bake on the upper and lower fire for 15 minutes

19. Turn over the mung bean cake, put on the upper layer, and bake at 200°C for 15 minutes

Tips:
1. Since my oven is 65L, I made more of it this time, which is 35 mung bean cakes. The oven at home is relatively small, so the serving can be halved.
2. Lard can be bought online or fried with pork suet
3. If you don’t like lard, you can change to vegetable oil
4. If you want to change it to vegetable oil and want to make the skin crisp, you need to change it when you make the shortbread, 160g all-purpose flour, 40g cornstarch, and 100g vegetable oil
5. Mung bean filling can be made by yourself or bought ready-made
6. The authentic mung bean filling has no mung bean skin. It is recommended to buy peeled mung bean for filling
7. If you think this method of making meringue is more troublesome, you can choose a simpler method online
8. The method of learning to make meringue can be applied to a variety of shortbread, including Soviet-style moon cakes.
9. It is recommended to cover the finished pastry dough with a fresh-keeping bag to prevent cracking