Mung Bean Crisp

Name: Mung Bean Crisp
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 340g Low-gluten flour; 200g Mung bean filling; 100g water; 40g Powdered sugar; 130g Corn oil

by Protein kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This kind of Chinese pastry is not recommended to eat too much. It is high in sugar and high in fat. If you have a tendency to lose weight, it is best to make less. The longer the skin is rolled, the stronger the layering of the baked bean curd. You do not want it?

Ingredients

Mung Bean Crisp

1. Weigh the oil crust material, mix the powdered sugar and low-gluten flour through a sieve, add corn oil and water; weigh the oily pastry material, sift the low-gluten flour, and add corn oil

2. Knead separately until the surface is smooth, cover with a damp cloth, and let stand for 30 minutes

3. Divide the mung bean paste into 20g/piece, and divide the loosened oil skin and shortbread into 20 pieces respectively

4. Take one oil skin and squeeze it, add one part of oil pastry, wrap it into a ball shape, and close up

5. Take a portion of the mixed dough and roll it into a beef tongue shape, roll it into a tube from top to bottom, and let it rest for about 15 minutes.

6. Roll out the loosened dough into a long strip, roll it into a small tube from top to bottom, and let it rest for about 15 minutes.

7. Take a loose puff pastry, seal it down, press down with your thumb from the middle, and roll it flat

8. Pack the mung bean paste, tighten the four corners to the middle to form a ball, and then tighten the mouth

9. Arrange into the baking tray with the mouth down

10. Coat the egg liquid evenly on the surface and sprinkle with sesame seeds. Preheat the oven to 180 degrees, the middle layer, the upper and lower heat, and bake for 30 minutes