Mung Bean Crisp
1.
Wash the mung beans and soak them in clean water overnight.
2.
Rinse the soaked mung beans with water several times, add enough water to the electric pressure cooker, and select the "beans" button to operate. You can also use an ordinary pot, cook the mung beans until they are soft and bloom.
3.
The cooked mung beans strain out the soup. Don't throw the soup, it's super delicious with some sugar.
4.
Slightly crush the mung beans with a spoon.
5.
Pour into a clean, oil-free wok and stir fry over medium and low heat. Add sugar according to your own taste during the frying process.
6.
Stir-fry until the water evaporates and you can hold it together. I made a grainy mung bean paste. If you are making mung bean paste, you can let the cooked mung beans cool and put them in a blender to puree them, then put them in a wok and fry them to remove moisture.
7.
Mix the water and oil noodles into a dough, cover with plastic wrap and wake up for 15 minutes. Water and oil noodles: 300 grams of flour, 3 grams of salt, 30 grams of sugar, 90 grams of vegetable oil, 140 grams of water
8.
Mix the shortbread into a dough. Shortbread: 180 grams of flour, 45 grams of corn starch, 105 grams of vegetable oil
9.
Divide the two types of noodles into small portions of the same size.
10.
Take a portion of the water and oily skin, roll it into thin slices, and wrap the shortbread.
11.
Press down to flatten the seal.
12.
Roll into a beef tongue shape.
13.
Roll into a roll, cover with plastic wrap and wake up for 15 minutes.
14.
Roll it into a beef tongue again.
15.
Roll up again. Cover with plastic wrap and wake up for another 15 minutes.
16.
Take a dough roll, gather the two sides toward the middle, and then squash it.
17.
Roll out into thin slices.
18.
Put the mung bean paste into a ball shape.
19.
Surround the dough with a tiger's mouth and slowly push it upwards to seal the mouth.
20.
Rub the seal downwards and round it. You don't need to squash it, it's swollen.
21.
Put it on a baking tray, brush the surface with egg yolk, and sprinkle black sesame seeds in the center. Preheat the oven and bake at 200 degrees for 20-25 minutes.
Tips:
1. Adding corn starch to the pastry can make the layering effect better.
2. Please add white sugar according to the sweetness of mung bean filling used and your own taste.
3. Pay attention to the color when baking. The baking time and temperature are controlled according to the performance of your own oven.
4. The pastry should be eaten after cooling completely, the crispy effect is better.
