Mung Bean Sandwich Crisp
1.
First make the main ingredient of the stuffing-mung bean paste. Soak the peeled mung beans in water and refrigerate overnight to drain the water and steam in a steamer for 20 minutes.
2.
Use a food processor to break up the steamed mung beans, and then sieve them to make their taste fine. It turned out that I used a cooking stick to make mung bean puree, but I had to add water and then fry it dry. This method is too cumbersome. Today this method is much more convenient. I beat mung beans with a meat grinder. There is no need to add water, so there is no need to fry, but sieving is also more tiring. If you don’t pursue a delicate taste, you can also go through the sifting.
3.
I made two fillings with oil and without oil. Let me talk about oil-free first. Mix condensed milk, honey and sugar with mung bean powder to form a dough. Don't like too sweet reduction or no sugar.
4.
Oil is added with sugar, condensed milk and olive oil. I added oil twice, as shown in the picture. No more honey. If you feel dry and don't want to add too much oil, you can add a little milk to make a dough. Adding olive oil a little bit the taste of mung beans, so next time I'll switch to a tasteless blended oil.
5.
Now start to make meringue. First, mix the oily skin materials, add an appropriate amount of water, and form a smooth soft dough. Because the water absorption of flour is different, the water consumption is controlled by yourself. In short, it must be very soft. It will be sticky at first, just rub it for a while. After kneading, cover with plastic wrap.
6.
Mix the oil leather material into a dough. I divided the green tea powder into half. Cover with plastic wrap and let the oily skin rest for half an hour.
7.
White I am going to make a big bag of crisp. I also divided the oily skin into two parts. The method of large-packed pastry is to wrap the shortbread with the oily skin, roll it into a ball, squeeze it, and roll it into a large rectangular dough sheet.
8.
Then, like a quilt, fold the two ends toward the middle, and then fold the two halves together, cover with plastic wrap and rest for 20 minutes, roll out the quilt again into a rectangle and fold the quilt again. Also cover with plastic wrap and rest for 20 minutes.
9.
For small pastry, you need to divide the crust and pastry into equal pieces. Wrap the shortbread with oily skin, knead it, flatten it into an oval shape, roll it out thinner, and roll it up from the bottom up. After all the rolls are finished, cover with plastic wrap and rest for 20 minutes.
10.
Twenty minutes later, take out the dough roll, roll it into a long round piece and roll it up again, cover with plastic wrap and rest for twenty minutes.
11.
I wanted to consume the leftover salted egg yolk from last week, but it's moldy and can't be used anymore. I found a cooked salted duck egg, took the yolk, and divided it into four portions. Wrap mung bean paste into a ball the size of a ping-pong ball. I made six small balls with black sesame powder and sweet-scented osmanthus and cranberry.
12.
Make another package with diced mango. Dice the mango and wrap mung bean paste into a ball the size of a ping-pong ball.
13.
Roll the dough into a thin rectangular dough and roll it up from bottom to top. Cut into equal parts.
14.
Take a large bun, squeeze and roll it into a thick dumpling-like skin in the middle, wrap it with mango filling, close it tightly and place it into a baking tray.
15.
Cut the small puff pastry into the middle, with the incision facing upwards, and roll it into a thick crust with a thin edge in the middle. Wrap the egg yolk and mung bean filling, the skin should not be too big, just wrap most of it, close the mouth and press the filling with the thumb of one hand, push the skin up with the other hand, and finally knead it. This way the bottom will not be too thick.
16.
After preheating the oven, put it in 180 degrees and bake for 20 minutes.
17.
After cutting it, you can see that the layering is clear and the slag is crispy, which is really very successful.
Tips:
The peeled mung beans I bought online are more convenient to use. If it is skinned, rub the skin off after soaking and then proceed to the next procedure. Because I like to eat meringues, but I think it’s too easy to gain weight. Therefore, I use oil-free mung bean paste to wrap the stuffing and roll the crust thinly to reduce the fat intake. The oil-free mung bean paste was good at the time, but it was a little dry the next day. The surface of the big buns is smooth but the inside is well layered, while the small buns can be seen from the outside that they are layered and crisp. As for which one to use, it's up to you.
