Layers of Crispy Mung Bean Cake
1.
After washing the peeled mung beans, soak them in water for 6 minutes, changing the water several times in between.
2.
Drain the soaked mung beans, spread them on a baking tray, and steam in a steamer for 30 minutes until the mung beans are cooked through.
3.
Let the steamed mung beans cool, and use a food processor to grind them into mung bean paste. I didn't add milk or water, so the time for stir-frying can be shortened a lot later.
4.
Pour the butter into a saucepan and heat it over low heat until it melts.
5.
Add mung bean paste and stir until all the oil is absorbed.
6.
Add caster sugar and maltose syrup and continue to stir fry.
7.
Stir fry until the mung bean paste forms a ball and does not touch the spatula.
8.
Let the fried mung bean paste dry first, and remember to cover the surface with plastic wrap to prevent it from drying out.
9.
Mix the low-gluten flour and lard in the pastry to form a dough. The weather is too hot in summer. I usually use a spatula to mix. If you use your hands, the lard will melt easily when the temperature is warm. The finished pastry is almost as soft as the oily crust. Cover it with plastic wrap and put it in the refrigerator for later use. You don't need to put it in the refrigerator in winter. .
10.
Pour all the ingredients in the oil crust into the bread bucket and start the dough mixing program of the Dongling bread machine. I set it for 20 minutes. The dough is very smooth and soft when it is mixed, and the film can be pulled out, so that the skin is not easy to break when rolling later.
11.
Put the oily skin in a bowl, cover with plastic wrap, and let it rest for 30 minutes.
12.
After the relaxation time is up, divide the oily skin and shortbread into 12 portions, and cover with plastic wrap for later use. Remember to cover the whole process with plastic wrap.
13.
Take a portion of the oily skin, roll it into a round shape with a rolling pin, put a portion of the oily pastry in the middle, wrap it like a bun, and close the mouth and remember to squeeze it tightly.
14.
The wrapped water-oil skin is closed up and rolled up and down from the middle with a rolling pin, and rolled up from top to bottom, thus completing the first rolling.
15.
Remember to cover with plastic wrap and relax for 15 minutes after the first roll.
16.
Next, let's roll the dough for the second time. Roll the dough up and down from the middle with a rolling pin. This time, roll the dough into a rectangular strip as much as possible, and roll it up from top to bottom.
17.
Roll up all the dough in turn, cover with plastic wrap and relax for 15 minutes.
18.
Divide the mung bean paste into 12 equal parts.
19.
Take a piece of loose dough, press it down from the middle, press the two ends into the middle, and use a rolling pin to roll it into a thin circle with a thick middle and a thin circumference.
20.
Put the mung bean paste on it. Turn it over and gather the skin so that it is close to the filling. Press the filling with the thumb of one hand, and push the crust upward with the other hand to make it close to the filling and slowly climb up, and finally close the mouth.
21.
The closing must be tightened. After closing the mouth, round it.
22.
The Xuechu 12 non-stick Ubi pie mold is turned upside down, all the processed dough is placed on the baking tray, and the palm is gently flattened.
23.
Prepare the impression and color water.
24.
Print the pattern on the mung bean cake, then put it into the preheated Dongling oven, heat up to 180°C, lower to 170°C, middle layer, and bake for 25 minutes.
25.
Layers of crispy mung bean cake is ready.
Tips:
1. Remember to cover the dough with plastic wrap at all times to prevent it from drying out.
2. The amount of water in the oil skin should be adjusted according to the water absorption of the flour.
3. The baking time and temperature are for reference only, please proceed according to the temperament of your own oven.
4. In summer, it is best to turn on the air conditioner to operate, so that it is not easy to mix.
