Mung bean crisp(lv dou su )

Mung bean crisp

Introduction:

"My mother is going to travel with some aunts tomorrow. It takes about 20 hours by train. It's hard to avoid eating and drinking along the way. She calls for the pastry I'm going to make. How dare I neglect her for her support? Do it now! He made 20 at a time, and even the father who stayed at home also brought out his share. Eating this kind of high oil content snack will inevitably be hot and dry, so I chose the mung bean as the stuffing. So even if you eat a few more, you won't be afraid of getting angry. The materials listed below can make 20 mung bean crisps

Production steps:

Step 1: wash the mung beans and soak them in water overnight.

Step 2: wash the soaked mung beans with water several times, add enough water into the electric pressure cooker, and select the "beans" key to operate. You can also use an ordinary pot to boil the mung beans until they are soft and rotten.

Step 3: filter out the cooked mung bean soup. Don't throw the soup. It's delicious with some sugar.

Step 4: crush the mung beans slightly with a spoon.

Step 5: pour into a clean and oil-free frying pan and stir over medium low heat. In the process of frying, add sugar according to your own taste.

Step 6: stir fry until the water evaporates and you can hold together. I made mung bean stuffing with granules. If you want to make mung bean sand filling, you can cool the cooked mung bean and put it into the blender to make mud, and then put it into the frying pan to remove the water.

Step 7: mix water, oil and flour into a ball, cover with plastic film and wake up for 15 minutes. Water oil noodles: 300g flour, 3G salt, 30g sugar, 90g vegetable oil, 140g water

Step 8: mix the pastry into a ball. Pastry: 180g flour, 45g corn starch, 105g vegetable oil

Step 9: divide the two kinds of noodles into small portions of the same size.

Step 10: take a portion of water and oil skin, roll it into thin slices, and wrap the pastry in.

Step 11: press the seal down flat.

Step 12: roll it into a tongue.

Step 13: roll it up, cover it with plastic wrap and wake up for 15 minutes.

Step 14: roll it into a tongue again.

Step 15: roll up again. Cover with plastic wrap and wake up for another 15 minutes.

Step 16: take a roll, gather the two sides to the middle, and then flatten.

Step 17: rolling into thin slices.

Step 18: put in the mung bean stuffing.

Step 19: surround the dough with tiger mouth, push it up slowly and seal the mouth.

Step 20: rub the seal downward. You don't have to squash it. It's round.

Step 21: put it on the baking tray, brush the egg yolk on the surface and sprinkle black sesame seeds in the center. Preheat the oven and bake at 200 ℃ for 20-25 minutes.

Materials required:

Flour: 480g

Corn oil: 195g

Water: 140g

Homemade mung bean stuffing: 500g

Corn starch: 45g

Sugar: 30g

Salt: 3 G

Yolk: right amount

Black Sesame: right amount

Note: 1. Adding corn starch into the pastry can make the layering effect better. 2. Please add sugar according to the sweetness of mung bean filling and your own taste. 3. The color should be observed when baking, and the baking time and temperature should be controlled according to the performance of the oven. 4. The pastry should be cooled completely before eating, and the effect of crispness is better.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Lv Dou Su