Ingredients
Oil skin: water ( 34 grams ) | Pastry: butter ( 40g ) |
Mung bean filling ( appropriate amount ) | Pastry: all-purpose flour ( 66g ) |
Oil skin: white sugar ( 10 grams ) | Oil skin: corn oil ( 10 grams ) |
Oily skin: all-purpose flour ( 67 grams ) |
How to make mung bean cake
1. Mix the oily leather ingredients, knead until smooth, and refrigerate for half an hour.
2.Then make the pastry.Melt the butter into the liquid, cool it slightly, then pour it into the flour and knead it into a dough.Relax for half an hour.
3. Divide the relaxed pastry into 11 equal portions, wrap one portion in the pastry portion of puff pastry.Pinch the seam tightly and place it with the seam facing down.
4. With the edge facing down, roll it out into a tongue shape, turn it over, and roll it up from top to bottom.
5.After all the rolls are rolled, let them rest for 5 minutes.
6. Roll it out again into a tongue shape and roll it up from top to bottom.
7.Fold both ends upward
8. Roll it into a round cake shape, take a portion of mung bean filling and wrap it up.
9.Pinch the mouth tightly, with the mouth facing down.Roll into a round cake shape and place on baking sheet.
10. Preheat the oven to 200 degrees.Bake for about 25 minutes.The surface is golden and ready to be baked.
Tips
For the recipe of mung bean filling, please refer to my recipe for mung bean cake.The portion is not big, just one plate.Can be doubled.
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