Pastry series, mung bean paste pan cake

Brief introduction

Bean paste pot cake often use red bean paste as filling, because there are mung beans at home, this time switch to mung bean paste, the taste is also good! If you don't have time to make your own filling, the bakery sells it. Desserts are high in calories, so please consume in moderation. (How does the photo look a bit like an quiche...)

material

Sesame seeds a little cream 10g medium gluten flour 150g sugar 2 teaspoons salad oil 1 teaspoon water 1 cup shelled mung beans 300g salad oil 1 bowl of sugar 300g water 300g

method

1 Filling: Wash the shelled mung beans and soak them in water for half an hour, put them in an electric pot, add an equal amount of water and cook. Remove and mash into puree. Pour into a wok and stir-fry over low heat to reduce moisture. Slowly pour in the salad oil and sugar during the stir-frying process, and continue to sauté the mung bean paste into a loose shape.

2 Remove the finished filling, take 1/3 of the amount into a transparent plastic bag, and roll out a rod noodle stick into a square shape of about 13 cm * 13 cm in length and width.

3 crust paste: 150g of medium gluten flour, add 1 cup of water, 2 teaspoons of sugar, 1 teaspoon of salad oil, stir well with a blender.

4 Preheat the pan over low heat, take 2 tablespoons of crust paste and pour into the pan to distribute it evenly. Cream is added around the crust to make the crust less likely to dip and easier to lift.

5 Wait for the crust to form, take the filling from the plastic bag and put it on the crust, until the crust is slightly baked, fold inward from the four sides, if there is an uncoated place in the middle, then pour the crust paste to make up for it.

6 After turning the dough, sprinkle with sesame seeds and set the crust slightly brownish yellow. For aesthetics, first cut the edges, then cut into small pieces and plate them.