Crispy mung bean cake(xiang su lv dou bing )

Crispy mung bean cake

Introduction:

"I've made red bean pastry, but it's the first time I've made mung bean pastry. In fact, the methods are the same, but the ingredients are different. Mung bean has high nutritional value. It has the effects of clearing heat, relieving pain, diuresis and dehumidification. It is the most suitable to eat in summer. The pastry is usually made with lard and noodles. The effect of shortening is better. However, after eating animal oil, you will feel burdened, so you change it to vegetable oil. As a result, the effect of shortening is still good (you can see the picture). Once the pastry is bitten, the residue will drop, and there is a strong smell of mung bean. It's really delicious! "

Production steps:

Step 1: prepare the ingredients

Step 2: make water oil skin first: pour 200g flour, 30g sugar, 60g corn oil and 80g water into the basin

Step 3: after mixing into dough, cover it with plastic wrap

Step 4: make the pastry again: pour 130g of medium gluten flour and 60g of corn oil into the basin

Step 5: mix well and knead into pastry

Step 6: divide the pastry into 16 portions, 12g each, and knead it into a ball (I divide each into 11g, so I have an extra portion)

Step 7: divide the dough into 16 portions, 22G each, cover with plastic film and leave for 15 minutes

Step 8: take a water oil skin, pinch it into a circle, and then put the pastry in the middle

Step 9: after wrapping the pastry in, tighten the seal with tiger mouth and put it down

Step 10: roll the dough into an oval shape with a rolling pin

Step 11: roll from top to bottom

Step 12: roll it up and put it upright

Step 13: roll the long strip with the rolling pin again

Step 14: roll up from top to bottom

Step 15: roll it up, cover it with plastic wrap and leave it for 15 minutes

Step 16: divide the mung bean stuffing into 16 portions, 15g each, and knead into a ball. Methods of homemade mung bean stuffing: http://home.meishichina.com/recipe-190460.html

Step 17: roll out the dough

Step 18: put the mung bean stuffing in the middle, and finally tighten the seal with a tiger mouth

Step 19: close the mouth down and press it gently with the palm of your hand

Step 20: when done, put all in the baking tray

Step 21: preheat the oven at 200 degrees, place the pan in the middle of the oven and bake for 15 minutes

Step 22: after 15 minutes, turn the cake over and continue to bake for 15 minutes

Step 23: when it's not hot, you can enjoy it. Ha ha, it's crispy!

Materials required:

Medium gluten flour: 330g

Corn oil: 120g

Mung bean stuffing: 250g

Soft sugar: 30g

Water: 80g

Note: mung bean stuffing can be made by yourself or bought ready-made. If you want to be more fragrant and crispy, you can change the corn oil into lard and noodles. The temperature of the oven can be adjusted according to the spleen of your oven

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Su Lv Dou Bing