Mung bean cake
Introduction:
Production steps:
Step 1: make water oil skin: 300g flour, 3G salt, 30g sugar, 50g corn oil, 150g water
Step 2: mix into water and oil dough
Step 3: Pastry: 200g flour + 50g corn starch + 110g corn oil
Step 4: water oil dough and pastry
Step 5: split
Step 6: water oil dough wrap pastry
Step 7: close down and press flat
Step 8: rolling out
Step 9: roll up
Step 10: roll them in turn.
Step 11: once again roll out
Step 12: roll up again
Step 13: press flat and roll into thin skin with thin edge and slightly thick middle
Step 14: Pack mung bean paste,
Step 15: close down and preheat the oven for 200 degrees
Step 16: put it into the oven for 20 minutes and the surface will be yellowish
Step 17: baked
Step 18: crisp and delicious mung bean cake, so fragrant
Materials required:
Mung bean paste: moderate
Flour: 200g
Corn starch: 50g
Salt: 3 G
Fine granulated sugar: 30g
Corn oil: 110g
Water: 150g
Note: mung bean paste method: mung bean cooked, put cooking machine into mud, add sugar, a little corn oil fry dry.
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Lv Dou Bing
Mung bean cake
Thai style spicy prawns with citric acid. Tai Shi Ning Meng Suan La Xia
Stir fried vermicelli with green garlic. Qing Suan Chao Fen Si
Sliced wax gourd with worm. Sha Chong Dong Gua Pian
Nettle Leaf Curry Beef Sauce. Qian Ma Ye Ka Li Niu Rou Jiang
[summer cold dish] mixed with three shreds. Xia Ri Xiao Liang Cai Ban San Si
Bitter gourd with minced meat. Rou Rong Ku Gua Zhong