Mung bean crisp(lv dou su )

Mung bean crisp

Introduction:

"Green window spring sleep late, who arouse, outside the window Xiaoying cry. Enjoy the crispness and sweetness of pastry on this beautiful spring day with flowers and flowers, bees and butterflies dancing

Production steps:

Step 1: prepare the main materials needed.

Step 2: prepare the ingredients you need.

Step 3: make a proper amount of oil-free mung bean paste.

Step 4: mix sunflower seed oil, maltose, granulated sugar and water in the main ingredients, then add flour and custard powder, mix well, and knead into a smooth dough, namely oily dough. Mix the low flour and sunflower seed oil in the ingredients, that is, pastry. Cover the dough with plastic film and let it stand at room temperature for 30 minutes.

Step 5: divide the mung bean paste into proper size and knead it round for use. My heart filling is 25g

Step 6: divide the dough and pastry into 12 equal portions.

Step 7: take a portion of dough and wrap it in a portion of pastry. Pinch it tightly and knead it round. That is pastry dough. After wrapping in turn, cover with plastic film and relax for 15 minutes.

Step 8: take a portion of the pastry dough and roll it into a tongue shape.

Step 9: roll it up again.

Step 10: after rolling all dough in turn, cover with plastic film and relax for 15 minutes. Then roll it out and roll it up. Repeat the above three times. After each time, you must relax for 15 minutes to repeat the next time.

Step 11: take a loose roll and roll it open. Try to roll it round. (my first roll is really a bit ugly.)

Step 12: pack in a portion of mung bean paste.

Step 13: use the tiger's mouth to hold and gently push the dough upward.

Step 14: until the filling is completely covered.

Step 15: after pinching the necking, gently knead the round, and finish all the blanks in turn.

Step 16: put the green body into the baking tray, brush a thin layer of egg liquid on the surface, and put it into the preheated oven in advance. Turn off the heat when baking for 15 minutes. Leave the heat on and continue baking until cooked.

Materials required:

Common flour: 150g

Custard powder: 5g

Sugar: 15g

Maltose: 15g

Sunflower seed oil: 30g

Water: 40g

Low powder: 75g

Oil free mung bean paste: (self made) moderate amount

Whole egg liquid: (brush the surface) a little

Note: 1. Adding proper amount of Jishi powder to the dough can increase the flavor and crispness of the crust. 2. My fried mung bean paste and red bean paste are oil-free. I think it will be healthier. For mung bean paste, please click http://home.meishichina.com/space-1348433-do-blog-id-356849.html

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Lv Dou Su