Vegetable Oil Version Mung Bean Shortbread

Vegetable Oil Version Mung Bean Shortbread

by The Rhyme of the Sea Food

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

5

Mung bean has the effect of clearing away heat and detoxifying. It is the most suitable for making shortbread with mung bean filling in summer. This shortbread uses corn oil. Corn oil itself does not contain cholesterol. It has a dissolving effect on the accumulation of cholesterol in the blood, so it can reduce the hardening of blood vessels. Corn oil is rich in vitamins A, D, and E, which is easy for children to digest and absorb. Although corn oil has the worst shortening effect in the making of shortbread, but only to find the right production method, the shortening effect is also great, lightly touch, the crispy slag will drop. To make shortbread cookies, the water and oily crust is very important. The water and oily crust is in the state of filming, so that it will not break when it is wrapped, and the baked cake will not burst. It is more convenient and quick to use the bread machine and water and oily crust. The following amount can make 10 shortbread.

Ingredients

Vegetable Oil Version Mung Bean Shortbread

1. Put pastry ingredients: 100 grams of all-purpose flour and 50 grams of corn oil in a bowl

Vegetable Oil Version Mung Bean Shortbread recipe

2. Mix it evenly with a spatula to form a dough, put it in the refrigerator for 30 minutes.

Vegetable Oil Version Mung Bean Shortbread recipe

3. Put all the ingredients of the water and oil skin: 110 grams of all-purpose flour, 44 grams of water, 35 grams of corn oil, and 20 grams of fine sugar into the bowl

Vegetable Oil Version Mung Bean Shortbread recipe

4. Mix the dough with a spatula, then put it into the Dongling 1352AE-3C bread machine, select the kneading program for 15 minutes

Vegetable Oil Version Mung Bean Shortbread recipe

5. Reconciled water and oil skin can pull out the film and put it in the refrigerator for 30 minutes

Vegetable Oil Version Mung Bean Shortbread recipe

6. Divide the mung bean paste into 25 grams each, roll round, cover with plastic wrap and set aside

Vegetable Oil Version Mung Bean Shortbread recipe

7. Divide the water oil skin and the shortbread into 10 portions each, and round them

Vegetable Oil Version Mung Bean Shortbread recipe

8. Roll out the water and oil skin into a round shape, thin on the side and thick in the middle

Vegetable Oil Version Mung Bean Shortbread recipe

9. Put the shortbread in the middle

Vegetable Oil Version Mung Bean Shortbread recipe

10. Close the mouth with a tiger's mouth, squeeze it tightly, with the mouth facing down, cover with plastic wrap, and chill in the refrigerator to relax for 15 minutes

Vegetable Oil Version Mung Bean Shortbread recipe

11. Flatten the round pastry and roll it into a beef tongue shape with a rolling pin.

Vegetable Oil Version Mung Bean Shortbread recipe

12. Roll it up and put it in the refrigerator to relax for 15 minutes

Vegetable Oil Version Mung Bean Shortbread recipe

13. Flatten the pastry

Vegetable Oil Version Mung Bean Shortbread recipe

14. Then use a rolling pin to roll out a little beef tongue shape

Vegetable Oil Version Mung Bean Shortbread recipe

15. Roll it up and put it in the refrigerator to relax for 15 minutes

Vegetable Oil Version Mung Bean Shortbread recipe

16. Press your thumb in the middle and fold it in half

Vegetable Oil Version Mung Bean Shortbread recipe

17. Flatten with the palm of your hand

Vegetable Oil Version Mung Bean Shortbread recipe

18. Roll it out into a round dough with a thickness in the middle and thin on the sides, and put mung bean paste

Vegetable Oil Version Mung Bean Shortbread recipe

19. Close your mouth with a tiger's mouth

Vegetable Oil Version Mung Bean Shortbread recipe

20. Close the mouth down, place it on the non-stick baking tray that comes with Dongling K40C oven, and squeeze it again.

Vegetable Oil Version Mung Bean Shortbread recipe

21. Put it in the second-to-last floor of the oven that has been preheated at 180 degrees, and bake for 20-25 minutes

Vegetable Oil Version Mung Bean Shortbread recipe

22. Crispy mung bean shortbread, very delicious

Vegetable Oil Version Mung Bean Shortbread recipe

Tips:

1. Knead the water and oily skin until the film is formed, so that it will not break. The mixing time of each model of bread machine will be different.
2. The room temperature is high, it is better to put it in the refrigerator to relax.
3. Each oven has a different temper, so the baking temperature is for reference only.

Comments

Similar recipes

Cabbage Bacon Pancakes with Black Pepper Omelette

All-purpose Flour, White Shark Sticky Rice Noodles, Water

Tomato Lump Soup

All-purpose Flour, Tomato, Egg

Pimple Soup

All-purpose Flour, Spinach, Carrot

Potato Cake

Potato Chips, All-purpose Flour, Chopped Green Onion

Pumpkin Buns

All-purpose Flour, Mashed Noodles, Caster Sugar

Pumpkin Pattern Buns

All-purpose Flour, Pumpkin Puree, Shimizu

Nutritious and Healthy Cornmeal Buns!

Corn Flour, Boiling Water, All-purpose Flour