Every day I walk past the pastry shop downstairs, and I can't help but buy some soft-skinned mung bean cakes that have just been baked. The skin is thin and filling, soft and mellow, not too sweet, I like it.
This mung bean cake is overcrowded every day, and the uncles and aunts who come to buy mung bean cake are 1 to 2 pounds. Therefore, to eat fresh fresh mung bean cake, you basically need to queue up every day.
Waiting is always anxious, so I simply tried to reproduce it according to the taste I ate. A low-calorie sugar-free version was specially made to consume as little sugar as possible to make the mung bean cake healthier.
To make sugar-free soft skin mung bean cake, you need to prepare these ingredients:
Mung bean paste: peeled mung beans 250 g, xylitol 15 g, water to taste
Soft leather:
250 g of regular flour, 125 g of water, 60 g of corn oil, 3 g of dry yeast, 2 g of baking powder, 15 g of xylitol
After all these ingredients are ready, we start making soft-skinned mung bean cakes
Start by making a low-calorie mung bean paste
Peeled mung beans 250 g
Soak overnight and add to the saucepan
Add water and cook until soft and rotten
There is no stew pot to cook in a normal pot
Add the cooked peeled mung beans to the wall breaker
Add a handful of shrimp skins
This is critical
One teaspoon of salt
There are also dispensable 15 g xylitol
Beat into mung bean paste
Because my bean paste is full of water when it is stewed
So there is no need to add additional milk and water
It will be more dry
Mix with a stick
Until beaten into a delicate bean paste
Pinching with your hands can be grasped into clumps
If your bean paste is very watery
You also need to put it in a non-stick pan and fry it dry a little
I don't have to use this
Mung bean filling 30 g per serving
Knead into a ball and set aside
To make soft thin skin
Mix all the soft leather ingredients together
No xylitol can be used with other sugar substitutes
Or with salt
Mix together
Knead into a smooth dough
Wake up for 10 minutes
Pull out a clump from the inside
It is about 20 grams up and down
Wrap in mung bean paste
Put it away with the tiger's mouth
Pinch tightly
Then press Flat
Place on a baking sheet
Preheat oven to 180 degrees
Bake in the middle for 20 minutes
Take it out and turn it over
Go back to the oven and bake for 10 minutes
Just paint
It can also be placed in a pan without an oven
Simmer for 2 minutes on each side
Repeat until cooked thoroughly
The thin-skinned mung bean cake is ready
I love to eat this kind of mung bean cake full of insoles.
The original video tutorial clicks here Oh, more intuitive to learn how to make mung bean cake
PS: The mung bean filling with dried shrimp is salty and dense, and it is not dark at all! Believe me, the salty and umami flavor of dried shrimp and mung beans are a perfect match, and you will have a different taste bud experience and fall in love with this practice.
The soft thin skin is different from the usual puff pastry, although the method is much simpler, but the taste is not bad at all. The freshly baked mung bean cake is still crispy on the surface. It will be soft after cooling. If you prefer a soft texture in the crisp, please eat it hot after the mung bean cake comes out of the oven!
Salty mung bean cakes without sugar are also very nasty, and if you buy them without xylitol or erythritol, make them salty.