[mung bean cake] - crumbling crispy cake

[mung bean cake] - crumbling crispy cake

Introduction:

"It's the third time in several years to make pastry. It's very rare. Why? It's because it's crisp. It's crisp and crumbling, and it's so bad that it can be found everywhere, so I seldom make it and eat it. But once in a while, it's also very good to enjoy the crisp flavor. Ingredients: water oil skin: 67g medium gluten flour, 10g fine granulated sugar, 34g water, 10g lard. Oil pastry: 66g medium gluten flour, 33g lard, 144g mung bean stuffing

Production steps:

Step 1: pour the oil and water into a small basin

Step 2: mix well and knead into dough

Step 3: divide into 12 parts, cover with plastic film and relax for 30 minutes

Step 4: pour the pastry into a small bowl

Step 5: mix well and knead into a ball

Step 6: divide into 12 parts

Step 7: flatten the loose dough into a circle

Step 8: put the pastry in the middle

Step 9: wrap the pleats in a circle

Step 10: place the necking down

Step 11: pack all the pastry into the water oil dough

Step 12: take a wrapped dough and roll it into an oval shape with a rolling pin

Step 13: roll up along one end

Step 14: roll up all the dough in turn

Step 15: take a rolled dough and roll it into long strips

Step 16: roll up

Step 17: roll out all the dough in turn and roll it up. Let it stand for 15 minutes

Step 18: take mung bean stuffing and divide it into 12 portions

Step 19: fold a dough in half

Step 20: then flatten

Step 21: roll it into a disc with a rolling pin

Step 22: put the mung bean stuffing in the middle

Step 23: wrap up

Step 24: place the necking down

Step 25: put the dough into the baking tray in turn, leaving a gap in the middle

Step 26: flatten the dough into a cake

Step 27: put into the middle and lower layer of the preheated oven, 200 ℃ for 30 minutes, pay attention to turn over during the process

Step 28: after out of the oven, cool and eat

Materials required:

Medium gluten flour: 67g

Fine granulated sugar: 10g

Water: 34g

Lard: 10g

Mung bean stuffing: 144g

Note: 1. Medium gluten flour is the common flour used at home; 2. Lard can be bought in bakery stores, also known as white oil; you can also buy your own fat to boil into oil, which can be used for a long time after being cooled and sealed and refrigerated; 3. After the pastry dough is wrapped in water oil skin dough, it can be well crisp after rolling twice; 4. The mung bean stuffing used here is it If it is too troublesome, you can omit the steps of peeling and do not need to sift, but use the cooking machine to break up the mung beans;

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet