Green bean casserole cake

Green bean casserole cake

Introduction:

Production steps:

Step 1: pour boiling water in circles over the mixture of flour and a little salt.

Step 2: stir into small balls with chopsticks, then pour in cold water.

Step 3: combine the small dough into a large dough. At this time, the dough is very wet and sticky. Do not knead it. Cover it with plastic wrap and wake up for 30 minutes.

Step 4: spread 50 grams of mung bean paste on the plastic film to form a square.

Step 5: rub the dough with dry flour.

Step 6: knead 1 / 4 dough and flatten.

Step 7: roll into a round thin skin, and remove the dry powder on the skin by hand.

Step 8: put it into a pot and dry it over low heat until it is set.

Step 9: take out the dough, put it on the plate, put the bean paste on it, and tear off the preservative film.

Step 10: fold the crust.

Step 11: put a little oil in the pan.

Step 12: fry the cake over low heat until both sides are golden.

Materials required:

Flour: 200g

Mung bean paste: moderate

Boiled water: 100g

Cold water: 65 g

Salt: a little

Note: 1, the crust of the pancake should be soft, so there is more water when mixing with noodles. If you need softer, you can choose the way of full hot face. 2. The cake should be rolled as thin as possible. If the rolling is not round, you can press the plate on the cake skin like me to remove the surplus. It's not necessary if you don't want to look good. 3. Shake the dry powder as much as possible before making pancakes, otherwise it is easy to scorch when making pancakes. 4. In step 4, when making pancakes, do not put oil in the pan, and use a small fire to make the pancakes into shape. 5. The bean paste I made has no oil and is relatively dry. If the bean paste is soft and smooth, you can omit the steps of spreading on the preservative film and directly apply it on the shaped cake.

Production difficulty: simple

Craft: Skills

Production time: one hour

Taste: sweet