1. First make the pastry: mix 200g all-purpose flour and 100g peanut oil and knead well.
2. Then make the water and oil skin: 200g all-purpose flour, 30g fine sugar, 100g water, and 30g peanut oil. Pour all together, mix well, and knead it into a dough.
3. 10 grams of water and oily crust, 8 grams of 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 downward.
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 up dough again with a dough pin to grow into shape.
8. Then roll it up from top to bottom. All are 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. This is my homemade oil-free and low-sugar mung bean filling.
10. Take a piece of resting dough and roll it out.
11. Put the mung bean paste in the middle, wrap it up, and close it downward.
12. Squash it 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 it up and down for 15 minutes.
14. Take out, turn over the mung bean cake, put it on the upper layer, and bake it in the oven at 200°C for another 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.
