Mung Bean Shortbread
1.
First make the pastry: mix 200g all-purpose flour and 100g peanut oil and knead well
2.
Then make the water and oily skin: 200g all-purpose flour, 30g fine sugar, 100g water, 30g peanut oil, pour all together, mix well, and knead it into a dough
3.
10g each for water and oily crust, 8g for ghee crust, separate them for later use
4.
Take a water oil skin and thin it into a round shape, and place the pastry dough in the middle
5.
Then wrap it up and close it down
6.
Sprinkle a little all-purpose flour on the chopping board, roll the dough into an oval shape with a dough stick, and then roll it up from top to bottom
7.
Roll the rolled dough into shape again with a dough pin
8.
Then roll it up from top to bottom. All done, cover with plastic wrap and let stand for 15 minutes
9.
At this time, divide the filling into 12 grams each and knead it into small balls
10.
Take a piece of static dough and roll it out
11.
Put the mung bean paste in the middle, wrap it up, and close it downward
12.
Squash by hand
13.
Put it in the baking dish. Preheat the oven at 200 degrees in advance, put the baking tray in the middle of the oven, and bake on the upper and lower fire for 15 minutes
14.
Take out, turn over the mung bean cake, put it on the upper layer, and bake the oven at 200 degrees for 15 minutes.
15.
The baked mung bean cake is very crisp, and the skin will fall off when touched. Store in a sealed box after cooling, pay attention to moisture
Tips:
1. When pressing the cake, you can squeeze it a bit, because it will become fat when baked;
2. The baked mung bean cake is very crisp, and the skin will fall off when touched. Store in a sealed box after cooling, pay attention to moisture.
