A bite of pastry [Mini cartoon mung bean pastry](yi kou su mi ni ka tong lv dou su bing )

A bite of pastry [Mini cartoon mung bean pastry]

Introduction:

"Yikou pastry [Mini cartoon mung bean pastry] materials: Pastry material: ordinary flour (appropriate amount) sugar (appropriate amount) cooking oil (appropriate amount) warm water (appropriate amount) pastry material: ordinary flour (appropriate amount) cooking oil (appropriate amount) stuffing: mung bean paste (appropriate amount) remarks: because there is no electronic scale at home, I operate by feeling. I make the pastry first, and then make the pastry according to the size of the pastry The size of the skin is 2-2.5 times that of the pastry (you can prepare a large spoon to scoop flour and cooking oil, calculate how many spoons to make the pastry, and then use this amount as the parameter to make the pastry). In the process of making pastry, the amount of edible oil added is one-half of that of pastry. I put the sugar into the warm water to dissolve it, and then put it into the flour

Production steps:

Step 1: mix the crust and pastry materials (slowly add cooking oil and warm water) first, stir them into flocs with chopsticks, and then knead them into a ball. Let it stand for 30 minutes (wrap it with a lid or plastic wrap to avoid becoming dry and difficult to operate)

Step 2: divide the crust and pastry into small dough (the crust is twice as big as the pastry)

Step 3: take a portion of the crust and roll it open, then put in the pastry

Step 4: wrap the pastry with the oil skin and close the mouth with the mouth down

Step 5: roll the crust of the pastry into an oval strip

Step 6: roll up the rolled oval strip. Repeat this step for 2 times (that is to say, roll it open and roll it up again for 3 times). Cover the rolled dough with plastic wrap to avoid air drying

Step 7: roll up the long dough which has been repeated for 3 times, and fold both ends into a round dough

Step 8: roll out the dough and put in the mung bean stuffing

Step 9: close the dough with the top down

Step 10: power on the cake machine to preheat, turn on the power to the maximum, and wait until the heating light goes out

Step 11: after preheating, turn on the cake maker and brush a thin layer of cooking oil on both sides with a brush

Step 12: put the stuffed dough into the mold, close it up, and gently flatten it to make it the same size as the mold. Close the lid and cover it for 15 minutes (you can turn the cake over and bake it in the middle)

Step 13: 15 minutes later, open the lid, smell the fragrance of a room, whoosh... It's ready!

Step 14: plate, not afraid of hot can eat while hot Oh! It's a mini and lovely mung bean pastry. You can eat one at a time.

Materials required:

Ordinary flour: appropriate amount

Edible oil: right amount

Sugar: right amount

Warm water: right amount

Mung bean stuffing: right amount

Note: you can also use non stick pot electric oven microwave oven to make Oh! If the mung bean cake is not well sealed, it will not be so crispy the next day, and the skin will taste soft, but it is also delicious. The taste is like the bagged mung bean cake bought in the supermarket. If you like crispy, you can put it in the oven or microwave oven to reheat it. The cooking oil in the material can also be changed into lard or butter.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Yi Kou Su Mi Ni Ka Tong Lv Dou Su Bing