Mung bean cake

Mung bean cake

Introduction:

Production steps:

Step 1: mung bean stuffing is a by-product of mung bean water. After boiling with a small amount of water and blooming, put it into a non stick pot, add rock sugar, stir fry it slowly over low heat, and add a small amount of peanut oil. I put it four times in total, which is fried well

Step 2: water oil ball, low powder into a small amount of sugar, butter, in a little bit of water, knead well

Step 3: pastry dough, put the remaining butter in the low flour, then put some sugar, knead well

Step 4: a little bit too much, 27 pills

Step 5: wrap the water oil dough into the pastry dough and wrap it tightly,

Step 6: roll it into a water drop shape and roll it up again

Step 7: wake up for ten minutes

Step 8: press flat when standing up, roll it into water drop shape, roll it up and wake up for ten minutes

Step 9: roll it into a circle, press it with your hand, wrap it in mung bean stuffing, and close it down

Step 10: brush the egg yolk, sprinkle with white sesame, bake at 200 ℃ for 15 minutes, turn over and bake for another 10 minutes

Step 11: after baking, my daughter came back from school and ate one

Step 12: the skin is crisp, the inside is soft and glutinous. It's delicious

Step 13: layered

Materials required:

Stir fried mung bean stuffing: right amount

Low powder: 500g

Butter: 150g

Sugar: right amount

Water: moderate

Egg yolk: two

Cooked sesame: right amount

Note: my daughter's throat is a little sore. I've been looking for a folk recipe to drink egg and mung bean for several times. The remaining mung bean paste is really much better than the one made by mung bean. This is my first time to make mung bean paste. I thought it was very difficult before, but I was always afraid of trouble. I only knew it after trying. It's very simple

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet