My mother began to call a month ago to urge us to go home for this year's Mid-Autumn Festival, last year's Mid-Autumn Festival was delayed, and this year I said that I had to go back to see my father and mother.
In order to work, I had to stay in a foreign country. When I thought of my parents' eagerly awaited look, my eyes were sour. People in their 70s, how long can we stay with our parents? Mid-Autumn Festival reunion day, this year's Mid-Autumn Festival, must go back to accompany them for two more days.
I have been a food blogger for many years, but my parents have not eaten the food made by their daughters several times.
Moon cakes are indispensable in the Mid-Autumn Festival, even if you don't eat them, you have to put them on the table, and your father and mother are like this. In addition to the mooncakes, I make another mung bean shortbread to bring to them.
Mom and Dad are old enough to eat too sweet. The mung bean filling I bought is more sugar and more oily, so today's mung bean filling I made myself, less sugar and less oil, crisp and delicious.
This crispy mung bean cake is a small snack, no oven, just use the pan that is always available at home, it is fragrant and crispy, and it is more popular than mooncakes. Every year during the Mid-Autumn Festival, I have to make a big plate, and everyone rushes to eat it, and they all give up the sweet mooncakes.
To make this mung bean shortbread, the flour used is ordinary at home, the method is very simple, as long as you follow the steps, there is no failure. I used 300 grams of flour and made 16 mung bean cake snacks, each one is crispy and delicious, sweet and not greasy, really more delicious than the mooncake. Let's look at the specific production method!
——【Crispy mung bean cake】——
【Main ingredients】:
● Water oil skin dough: 150 grams of flour, 30 grams of corn oil, 70 grams of water, 20 grams of sugar
● Puff pastry dough: 150 grams of flour, 70 grams of corn oil
●Filling: Mung bean filling to taste
【Preparation steps】:
Step 1: Prepare the ingredients you need and start making. First, put the ingredients in the water and oil skin in a basin and knead it into a smooth dough. The ingredients in the puff pastry are simply kneaded into a ball, covered with plastic wrap and allowed for 10 minutes.
Step 2: Divide the mung bean filling into 20 grams of a small agent, the oil skin is divided into about 18 grams of small agents, and the puff pastry should also be divided into about 13 grams of small agents, kneaded separately, covered with plastic wrap for later. If there is still a residue of ghee crust, it is good to divide it equally among other agents.
Step 3: Take a water and oil dough and roll it into a circle, wrap a puff pastry dough, and pinch it tightly at the mouth to prevent it from running.
Step 4: After all done, take the first wrapped dough, roll up and down, not too long, about 15cm. Roll it up from top to bottom, put it aside and cover it with plastic wrap, and do it all in turn.
Step 5: Repeat the rolling just now, the second rolling is obviously shorter than the first rolling, for comparison, look at the following figure: the 8 on the left is the first roll, and the right 8 is the second roll.
Step Six: When you're done, take out the first one, press your finger, and then tidy it up to make a circle.
Step Seven: Roll out slightly thinly, make a circle, wrap a mung bean filling, and pinch the mouth tightly to prevent running crisp. Turn it over and gently flatten it to form a green bean cake raw blank. All the others are done in turn, cover with plastic wrap and let stand for 20 minutes.
Step 8: Heat the pan on low heat, brush the bottom of the pan with a layer of cooking oil, put the mung bean cake blank into the lid, the bottom is facing up, and heat on medium-low heat for 3 minutes.
Step 9: Open the lid after 3 minutes, turn over and burn for another 3 minutes, and burn until both sides are golden.
When burning, the fire should not be too large, it is best to use a pan with a thicker bottom, which is not easy to paste. You can also use an electric cake bell to heat up and down the fire on both sides, saving time.
The crispy mung bean cake is ready, take it out and put it on a plate, let it dry a little and you can eat it. 300 grams of flour, made in a pan with 16 small snacks, each crispy and delicious, better than the mooncakes.
This small snack is fragrant and crispy, and the mung bean filling made by yourself is lightly sweet, and it is not greasy at all, much more delicious than the mooncake. Every year, I make this mung bean crisp, and everyone rushes to eat it.
Every foodie is happy. I'm one of them. Thanks for reading, for more home cookbooks please pay attention to: @Squirrel Chef. It is my original intention to make healthy and delicious dishes with simple ingredients. If you like the squirrel chef's article, please like, comment, share it with more friends! Thank you for your support and encouragement!