Pressure Cooker Meringue Mung Bean Cake
by Wu Huiting 1995
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare two bowls, add 4 spoons of oil to one bowl, and add 3 spoons of water and 2 spoons of oil to the other bowl
2. Add flour separately and knead into dough
3. Divide each dough into six equal parts
4. Flatten the dough with water and oily skin and wrap it in shortbread
5. Like a bun
6. Then press flat
7. Roll it into a beef tongue, then roll it up, then roll it up again, roll it up again
8. Roll out into a circle after rolling
9. Pack the mung bean paste (the stuffing is not enough, the filling is a little less)
10. Close the mouth down and press flat
11. Put it in the pressure cooker, gently cover the lid, open the lid every ten minutes and turn it over, by the way, let the water vapor escape, and poke it with a toothpick after about 40 minutes. Pot is also OK)
12. It's so crispy. . . . .
