Vegetable Oil Version Mung Bean Shortbread

Name: Vegetable Oil Version Mung Bean Shortbread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 210g All-purpose flour; 85g Corn oil; 44g water; 20g Caster sugar; 250g Mung bean filling

by The Rhyme of the Sea Food

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

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.

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

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

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

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

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

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

9. Put the shortbread in the middle

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

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

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

13. Flatten the pastry

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

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

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

17. Flatten it with the palm of your hand and roll it out into a round dough that is thick in the middle and thin around the edges.

18. Put mung bean paste in the middle

19. Close your mouth with a tiger's mouth

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

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

22. Crispy mung bean shortbread, very delicious

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.