Mung bean cake

Mung bean cake

Introduction:

Production steps:

Step 1: make water oil skin: 300g flour, 3G salt, 30g sugar, 50g corn oil, 150g water

Step 2: mix into water and oil dough

Step 3: Pastry: 200g flour + 50g corn starch + 110g corn oil

Step 4: water oil dough and pastry

Step 5: split

Step 6: water oil dough wrap pastry

Step 7: close down and press flat

Step 8: rolling out

Step 9: roll up

Step 10: roll them in turn.

Step 11: once again roll out

Step 12: roll up again

Step 13: press flat and roll into thin skin with thin edge and slightly thick middle

Step 14: Pack mung bean paste,

Step 15: close down and preheat the oven for 200 degrees

Step 16: put it into the oven for 20 minutes and the surface will be yellowish

Step 17: baked

Step 18: crisp and delicious mung bean cake, so fragrant

Materials required:

Mung bean paste: moderate

Flour: 200g

Corn starch: 50g

Salt: 3 G

Fine granulated sugar: 30g

Corn oil: 110g

Water: 150g

Note: mung bean paste method: mung bean cooked, put cooking machine into mud, add sugar, a little corn oil fry dry.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet