Mung bean cake
Introduction:
Production steps:
Step 1: mung bean stuffing is a by-product of mung bean water. After boiling with a small amount of water and blooming, put it into a non stick pot, add rock sugar, stir fry it slowly over low heat, and add a small amount of peanut oil. I put it four times in total, which is fried well
Step 2: water oil ball, low powder into a small amount of sugar, butter, in a little bit of water, knead well
Step 3: pastry dough, put the remaining butter in the low flour, then put some sugar, knead well
Step 4: a little bit too much, 27 pills
Step 5: wrap the water oil dough into the pastry dough and wrap it tightly,
Step 6: roll it into a water drop shape and roll it up again
Step 7: wake up for ten minutes
Step 8: press flat when standing up, roll it into water drop shape, roll it up and wake up for ten minutes
Step 9: roll it into a circle, press it with your hand, wrap it in mung bean stuffing, and close it down
Step 10: brush the egg yolk, sprinkle with white sesame, bake at 200 ℃ for 15 minutes, turn over and bake for another 10 minutes
Step 11: after baking, my daughter came back from school and ate one
Step 12: the skin is crisp, the inside is soft and glutinous. It's delicious
Step 13: layered
Materials required:
Stir fried mung bean stuffing: right amount
Low powder: 500g
Butter: 150g
Sugar: right amount
Water: moderate
Egg yolk: two
Cooked sesame: right amount
Note: my daughter's throat is a little sore. I've been looking for a folk recipe to drink egg and mung bean for several times. The remaining mung bean paste is really much better than the one made by mung bean. This is my first time to make mung bean paste. I thought it was very difficult before, but I was always afraid of trouble. I only knew it after trying. It's very simple
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Lv Dou Su Bing
Mung bean cake
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