Mung Bean Shortbread

Name: Mung Bean Shortbread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 190g Flour; 300g Homemade Mung Bean Paste; 60g Corn oil; a little sesame; 15g Sugar; Some Liquid egg yolk; 50g boiling water

by tgcyy

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Mung beans are sweet and cool in nature and have the effect of clearing away heat and detoxifying. People who work in summer or in high temperature environments sweat a lot, lose a lot of water and fluid, lose the most potassium, and destroy the electrolyte balance in the body. It is the most ideal way to replenish with mung bean soup. It can clear heat and nourish qi, quench thirst and diuresis. It can not only replenish water, but also timely replenish inorganic salts, which is of great significance to maintaining the balance of water and electrolyte. "

Ingredients

Mung Bean Shortbread

1. raw material.

2. 100 grams of flour, 50 grams of boiling water, 15 grams of sugar, 15 grams of corn oil and water-oil dough. Combine 90 grams of flour and 45 grams of corn oil into a shortbread dough.

3. Divide into 6 parts each.

4. Water-oil bread sticks to the pastry.

5. Roll it out with the mouth down and roll it up.

6. Roll it out and fold it twice.

7. The mung bean paste is divided into 50 grams each.

8. Because the fillings are relatively large, you must push up while wrapping, like wrapping Cantonese-style mooncakes. I really can’t spare my hands to take pictures, forgive me.

9. Press into a pie. , Place in a baking tray, brush the surface with egg yolk, sprinkle with sesame seeds. Use toothpicks to pierce a few holes to prevent bulging when baking.