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Mung Bean Cake (electric Baking Pan Version)
by Miss_Rice
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Put the peeled mung beans into a pressure cooker and cook.
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2. Put the boiled mung beans into a blender and blend into a delicate mung bean paste.
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3. Divide the mung bean puree into 20g small doses, knead round and set aside.
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4. Take out 150g plain flour to make water-oil skin.
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5. Pour 50g of peanut oil into the flour and stir.
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6. Pour 45ml of brown sugar water.
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7. Put the water and oily skin into the refrigerator for 30 minutes.
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8. Take out 120g plain flour to make puff pastry.
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9. Put 30g peanut oil + 30g lard into a wok and heat.
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10. Pour the hot mixed oil into the flour and form a meringue. Put it in the fresh-keeping layer of the refrigerator for 30 minutes.
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11. On the left is an equal dose of water and oily skin (16g), and on the right is an equal dose of puff pastry (12g).
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12. Take out a water and oily skin and roll it thinly with a rolling pin.
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13. Wrap the puff pastry.
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14. Roll into a beef tongue shape.
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15. Roll up and place.
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16. Cover all the rolls with plastic wrap and leave for 30 minutes.
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17. Proof is completed, take it out and roll it out with a rolling pin.
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18. Roll it into a beef tongue and roll it up again, roll it all up, cover it and let it rest for 30 minutes.
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19. Roll the water-oil skin into a circle, wrap it with mung bean paste, and make it into a circle.
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20. Put the prepared mung bean cake embryo into an electric baking pan and bake for five minutes.
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21. Turn the mung bean cake over and bake the other side for five minutes.
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22. Bake both sides until browned.
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23. Mung bean cake with thin crust and more stuffing.
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