Ingredients
Mung bean paste ( 315g ) | Water (oil skin) ( 60g ) |
All-purpose flour (oily skin) ( 120g ) | Butter (oily skin) ( 30g ) |
Powdered sugar (oily skin) ( 10 Grams ) | Low-gluten flour (pastry) ( 100 grams ) |
Butter (pastry) ( 50g ) |
How to make mung bean cake
1.Mung bean filling is made in advance
2.To make oily skin, mix all the ingredients except water.Add water little by little
3.After the pastry and dough are ready, cover with plastic wrap and leave for 15 minutes
4.Divide the dough into 10 grams each, the pastry 7 grams each, and the mung bean filling 15 grams each
5. Wrap the pastry in the dough, with the seam facing down
6.Use a rolling pin Roll it into the shape of ox tongue
7.Roll up
8. After everything is done, let it sit for 15 minutes, then continue to roll it into a ox tongue shape, roll it up again, and then stand it up
9. Flatten (well, mine is not done well, it is a bit leaky, so be careful)
10. Roll it into a round shape and fill it with fillings
11.Then organize the shape
12.Oven 170 degrees Preheat and bake for 25 minutes.Bake for 10 minutes and then take it out and turn it over (●'◡'●)ﾉ❤.Finished product picture↓
13.After incision...
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