Meringue Mung Bean Cake
1.
Wash the peeled mung beans and soak them in water for 2 hours.
2.
The mung beans that have become larger soaked are washed again and then put in a rice cooker and added with sufficient water to cook.
3.
The cooked mung beans can be turned into a paste by stirring with a spatula. The key is to control the amount of water. Not too much, too much, the frying time will be longer, too little will be too dry and not easy to stir. The amount of water is generally a little more than the amount of cooked rice.
4.
Pour the mung bean paste into a non-stick pan, add rock sugar to low heat and fry slowly.
5.
Add corn oil twice during frying.
6.
Stir fry until it doesn't stick to the pan or the spatula. Put it in the container and cover it to prevent the surface from drying out.
7.
Then began to make meringue. Prepare two parts of flour, one part of water and oily skin, and one part of shortbread.
8.
Add white sugar to warm water and stir to melt.
9.
Add salt and stir.
10.
Pour the sugar water into the flour of the water oil skin and stir.
11.
Stir it with chopsticks and add corn oil.
12.
Take the chopsticks and knead the dough by hand, cover it with plastic wrap and proof it for later use.
13.
Make shortbread again. Add corn oil to the pastry flour and stir with chopsticks.
14.
Knead into a smooth dough and set aside. You don't need to cover the pastry with plastic wrap.
15.
Divide the shortbread and the water and oily skin into 1:2 portions, which means that the shortbread is 10 grams and the water and oily skin is 20 grams.
16.
Take a portion of the shortbread and water oily skin, and wrap the shortbread with the watery oily skin.
17.
Squeeze tightly.
18.
Use a rolling pin to roll it into a bull tongue shape.
19.
Roll up from one end.
20.
Cover with plastic wrap and wake up for 10 minutes.
21.
Take out a portion and squeeze it by hand.
22.
Use a rolling pin to roll it out again.
23.
It is still rolled up from one end and covered with plastic wrap to prevent the epidermis from drying out.
24.
Take out one portion, roll both ends to the middle and squash.
25.
Use a rolling pin to roll into a round dough, and put in a rounded mung bean paste about 20 grams.
26.
Use a tiger's mouth to close up, or you can close it like a bun. Squeeze tightly.
27.
Close your mouth down, and then gently roll it with a rolling pin.
28.
Make all the mung bean cakes and put them in the baking tray one by one.
29.
Use red food coloring and a little water to make it red, and print the flower shape with moon cake stamps. According to personal preference, this step can also be omitted.
30.
After preheating the oven at 180 degrees, put the baking tray in the middle layer and bake at 180 degrees for about 20 minutes. During this period, you can observe the color, or you can turn it over at about 10 minutes. The surface is browned and the cake surface will not bulge.
31.
A nice summer afternoon snack.
32.
Finished product.
