Mung bean cake

Mung bean cake

Introduction:

"Mung bean is sweet and cool in nature, and has the function of clearing heat and detoxifying. People who work in summer or in high temperature environment sweat a lot, lose a lot of water, lose the most potassium, and destroy the electrolyte balance in the body. Mung bean soup is the most ideal way to supplement. It can clear the heat, replenish qi, quench thirst and diuresis. It can not only supplement water, but also timely supplement inorganic salts, which is of great significance to maintain the balance of water and electrolyte. "

Production steps:

Step 1: raw materials.

Step 2: 100g flour, 50g boiling water, 15g sugar, 15g corn oil and water oil dough. Use 90g flour and 45g corn oil to make pastry.

Step 3: divide each into 6 parts.

Step 4: water oil bread live pastry.

Step 5: roll it down and roll it up.

Step 6: roll it open and fold it twice.

Step 7: divide the mung bean stuffing into 50 grams.

Step 8: because the stuffing is relatively large, you should push it up while making it. It's like making cantonese moon cakes. I really can't spare my hand to take photos. I'm sorry.

Step 9: press into a cake. Put in the baking tray, brush the egg yolk on the surface and sprinkle sesame seeds. Prick a few holes with toothpick to prevent bulging during baking.

Step 10: put it in the middle layer of the oven, bake it up and down, 190 degrees, 20 minutes at a fixed time, and bake until yellowish.

Step 11: thin skin and big stuffing.

Materials required:

Flour: 190g

Homemade mung bean paste: 300g

Corn oil: 60g

Sesame: a little

Sugar: 15g

Egg yolk: right amount

Boiled water: 50g

Note: the original formula is lard, because it is really afraid of greasy, so changed to corn oil.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet