Mung Bean Crisps Suitable for Middle-aged and Elderly People
1.
Soak the peeled mung beans in water for at least 12 hours. In order to prevent deterioration in hot weather, you need to change the water several times or put them in refrigeration.
2.
The soaked mung beans are softened in a pressure cooker. I used to cook the rice for 13 minutes. Pour out of the pan and put it in a non-stick pan, add 50 grams of butter, 110 grams of white sugar, and fry over high heat. Stir continuously with a silicone spatula. When the water is getting less and less, you can change the medium to small fire. In short, you can't make the mung bean paste low, and you can control it yourself.
3.
Fry it until it is in a dry state. Peel the mung bean paste and let it cool for later use. It is best to cover it with plastic wrap to prevent it from drying out.
4.
Start making oily skin. Mix 235 grams of medium powder, 40 grams of sugar, 80 grams of lard, and 90 grams of water to form a smooth dough. Try to get the film out. It’s okay if it’s troublesome, but it must be smooth. Then put on plastic wrap to proof for 30 minutes.
5.
During the proofing process, we make shortbread. Mix 180 grams of medium powder and 90 grams of lard into a dough, then wrap it in plastic wrap and set aside.
6.
Divide the proofed oily skin into about 13-14 grams of noodles, which can be divided into 32 pieces, and how to divide it can be weighed and distributed evenly. After dividing, cover with plastic wrap to prevent it from drying out.
7.
Divide the shortbread into 8 grams, for a total of 32 doses. Cover with plastic wrap.
8.
Take a dough and roll it round with a rolling pin or directly squeeze it with your hands. Just like a bun, you can also use a tiger's mouth to gently push up. Just wrap the pastry without leaking, and place it with the mouth facing up. On the side, there are 32 packs completely covered with plastic wrap.
9.
Rolling for the first time: Take a wrapped pastry and roll it with a rolling pin, then roll it up from top to bottom with the interface facing up, wrap it all at once, and cover it with plastic wrap and leave it for 10 minutes.
10.
It's like this after completion.
11.
In the waiting space, divide the mung bean paste into 20 grams each, a total of 32 pieces. The mung bean paste should be rich, and the remaining fresh-keeping film can be wrapped and frozen. It is good to take it out and thaw it whenever you need it.
12.
Roll the second time: take a pastry and place it upright, squeeze it with your hands, roll it out, not too long, just about it, "it's not that the longer the layer, the more the layers, but the opposite" and then roll it down from the top Get up, with the interface facing up, cover with plastic wrap and leave it for 10 minutes.
13.
Preheat the oven 180°. Take a rolled agent and press it in the middle, fold the two sides and squeeze it out, wrap it in the mung bean paste, then gently press it and place it on the baking tray.
14.
I made two plates in total, and I baked them at the same time in the oven.
15.
Wrap everything at 180 degrees, bake it for about 25 minutes, and the soft and glutinous mung bean crisp will be good. Just after it is baked, it will be crispy and slag. If you can't finish it, put it in a fresh-keeping bag and keep it in the refrigerator. , The filling is very soft and waxy, which is most suitable for middle-aged and elderly people.
16.
Change the look 😊
17.
carry on
18.
carry on
19.
Continue 😛
