Guangzhou Mung Bean Pastry
1.
First introduce the practice of mung bean paste:
Mung beans are soaked one night in advance, I started soaking in the afternoon
2.
The soaked mung beans can be seen swelling and breaking the skin
3.
Rub the mung beans with your hands and you can see that the skin can be easily removed. Wash the mung bean skin several times with water. If there are some parts that cannot be removed, rub it gently with your hands to peel off the skin.
4.
Put the peeled mung beans into the pot, add appropriate amount of water, and cook slowly
5.
The cooked beans can be crushed with a spoon or put in a food processor and stirred. I want the grainy texture, so I use a spoon to grind it
6.
Pour a little peanut oil into the pot. When the oil temperature rises a little, pour in mung bean paste. Simmer
7.
Put in a spoonful of white sugar, a little honey, and a spoonful of sweet-scented osmanthus. Because our white sugar is almost gone, we use honey and sweet-scented osmanthus to increase the sweetness
8.
Stir-fry slowly over low heat. Of course, don’t dry it too much. The mung bean crisp will not taste good.
9.
Put the flour in a bowl, beat in an egg and a little dry yeast. My mother taught me that to make these hair things, an egg in the flour can make the food softer.
10.
Slightly and Ichiwa dough, probably shaped
11.
At this time, put in a block of 5g of butter
12.
Knead the dough until it is smooth and put it in a warm place for proofing
13.
Proof to double the original size
14.
The time for baking can be used to prepare shortbread. Take a bowl and put a little cooking oil
15.
Put it in the microwave, and ding on high heat for 3 minutes
16.
Put in a spoonful of flour. Stir it evenly, and the shortbread is ready
17.
Put a little bit of alkaline noodles on the chopping board and knead the dough and alkaline noodles fully. Add a little bit of alkali to the noodles to neutralize the acid and alkali, so that the dough will not have such a sour taste.
18.
At this time, put the dough mixed with the alkaline surface on the chopping board covered with oil
19.
Roll out
20.
Smear pastry
21.
Roll up from one end
22.
Then cut into three pieces
23.
The two ends of the cut section are closed, arranged into a round shape, put in the mung bean paste, closed, squashed, and the embryonic form of a mung bean crisp is completed. Make all the mung bean crisps in the same way
24.
Pour oil in the pan
25.
Put the wrapped mung bean crisp
26.
Fry on low heat until golden on both sides
Tips:
Soak mung beans and rise dough can be done overnight in advance
