Mung bean crisp

Mung bean crisp

Introduction:

"I've never made pastry, but it's not difficult to operate. I don't need to make dough. It's easy to succeed. The taste is not worse than the sale, and the finished product is also very good-looking. Mung bean paste is homemade

Production steps:

Step 1: make water oil noodles: mix 120 grams of flour, 20 grams of salad oil, 50 grams of water into dough.

Step 2: make water oil noodles: mix 120 grams of flour, 20 grams of salad oil, 50 grams of water into dough.

Step 3: make pastry: mix the remaining 65 grams of flour, 30 grams of salad oil into pastry dough.

Step 4: make pastry: mix 65 grams of flour, 30 grams of salad oil into pastry.

Step 5: bread the pastry with water and oil.

Step 6: pinch tightly and place the mouth downward.

Step 7: roll the dough into rectangular pieces.

Step 8: 30% off.

Step 9: roll the dough into square pieces and roll them up.

Step 10: cut into 16 small dosage forms.

Step 11: each small dose is slightly rounded, rolled into a disc, and wrapped in mung bean paste.

Step 12: tighten, place mouth down, press palm slightly flat.

Step 13: put on the baking tray, brush the surface with egg liquid and sprinkle sesame seeds.

Step 14: oven 200 ℃, middle layer, 20 minutes, golden color.

Step 15: crispy and delicious.

Materials required:

Common flour: 185g

Salad oil: 50g

Water: 50g

Note: 1, water oil noodles and pastry respective ratio is not too strict, into a group can. 2. When the small dosage is rolled, it can be pressed horizontally or vertically. It feels that the stuffing is not easy to break. 3. The baking time can be decided according to the coloring. 4. The oil in the material can be changed into other edible oil, and the stuffing can also be changed into other stuffing. Sugar can be put in the water oil noodles, which is very convenient

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet