Mung bean pancake(lv dou lao bing )

Mung bean pancake

Introduction:

"I like to make pasta with old noodles. When making pancakes, the taste of the pancakes made with old noodles is really good. Unlike the dough directly kneaded with yeast, it feels hard, not as crisp as the q-ball made with old noodles."

Production steps:

Step 1: old noodle is the dough that was not used up the day before. Put it in a cool place and let it ferment naturally. It will smell like wine. If it has a sour smell, don't use it. Maybe the temperature is too high and bad. If the temperature is too high, remember to put it into the refrigerator for fermentation.

Step 2: This is the mung bean paste made by ourselves. Wash the mung bean the day before, put it into the electric pot, fill it with water, and add a cup and a half of water to the outer pot, and cook it.

Step 3: drain the mung bean juice again, heat the mung bean in a pan until the water is dry, add sugar and salad oil, mix well and let cool.

Step 4: put all the main ingredients in the mixing basin

Step 5: mix the main ingredients into the table, knead into a smooth dough, do the first fermentation, about 20 minutes.

Step 6: put the fermented dough on the table, knead it into long strips, cut it into 60g small dough, roll it into a circle, wrap it in mung bean paste, and then press it into a flat circle.

Step 7: do not put oil into the pan, or dip the pan with paper towel and salad oil for a little while, but rub it until you can hardly feel the oil. Put the cake into the pan and fry it. Remember to fry it in a low heat when the gas is hot.

Step 8: cover the pan to make the cake cook quickly. Remember to turn the pan over frequently. Also, check whether the water vapor in the pan cover contains water. If the water in the pan cover drips into the pan, it will easily cause the cake to scorch and stick on.

Step 9: fry both sides until golden, then serve. Do you think it's very attractive!

Materials required:

Medium gluten flour: 600g

Yeast: 6g

Water: 330g

Sugar: 45g

Old noodles: 200g

Mung bean paste: 600g

Sugar: right amount

Note: I don't like to fry the cake with too much oil. Nowadays, people pay attention to health preservation and health. Less oil, less sugar and less salt are what people care about very much. They can make their own mung bean paste and decide how much sugar they want. The mung bean paste they buy in the store is too sweet and greasy. They also add a lot of oil. They are always uneasy to eat, so they can make it at will.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: sweet

Chinese PinYin : Lv Dou Lao Bing