Meringue Mung Bean Cake

Meringue Mung Bean Cake

1. Mix all the oily skin materials and knead until the film comes out. Proof for 30 minutes

2. Mix the pastry ingredients and proof for 30 minutes

3. Divide the oily skin, shortbread, and red bean paste into 32 portions, each with about 14 grams of oily skin, about 8 grams of shortbread, and about 20 grams of bean paste. Cover with plastic wrap.

4. Press the oily skin and wrap it with shortbread

5. Flatten and roll into an oval shape

6. Roll it up from top to bottom, wrap it all up and relax in plastic wrap for 20 minutes

7. Take one, squash and roll it out

8. Roll up

9. Press in the middle, pinch both sides in the middle

10. Use a rolling pin to roll into a dumpling skin shape

11. Wrap the red bean paste

12. Wrap round

13. Squeeze gently

14. Put it in the oven at 160°C for 20 minutes, and the skin will be slightly colored.

Tips:

Corn oil can replace lard or butter and the dough is divided and covered with plastic wrap to prevent dry skin