Matcha Mung Bean Crisp

Matcha Mung Bean Crisp

by Yuchi Pink

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

3

As the weather gets hotter and hotter, mung beans have become our new favorite on the table. Mung bean soup, mung bean porridge, etc. will appear many times on the table. Today, I boiled mung bean paste at home with mung beans and made matcha mung bean crisps. It has a very refreshing taste. The light matcha fragrance and the sweet mung bean paste are delicious. It turns out that I have made matcha red bean pastry. The recipe is the same, except that the filling is replaced with mung bean paste. But as soon as the stuffing inside changes, the taste is different, and it immediately becomes another kind of snack, haha.

Ingredients

Matcha Mung Bean Crisp

1. Mix the oily skin and shortbread ingredients separately into a dough and wake up for 20 minutes

2. Divide the oil skin and shortbread into 16 equal parts

3. Take 1 oil skin and roll it out into a circle

Matcha Mung Bean Crisp recipe

4. Pack 1 shortbread, pinch tightly

5. Put your mouth down

Matcha Mung Bean Crisp recipe

6. Roll out the pastry with a rolling pin

7. Roll it up and make it in sequence, let it rest and relax for 20 minutes

Matcha Mung Bean Crisp recipe

8. Take one of the awake billets, close it up, and flatten it with your hands

9. Roll out the long strip again and roll it up from top to bottom

Matcha Mung Bean Crisp recipe

10. Cut from the middle and divide into two sections

11. Cut the side up, flatten and roll out, turn the bread into the green bean paste filling

Matcha Mung Bean Crisp recipe

12. Pinch and close the mouth, make them in order, and arrange them into the baking tray

13. Preheat the oven 180 degrees, middle level, upper and lower fire, 25 minutes

Matcha Mung Bean Crisp recipe
Matcha Mung Bean Crisp recipe
Matcha Mung Bean Crisp recipe

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