<h1 class="pgc-h-arrow-right" > homemade mung bean cake, low sugar and little oil without fried bean paste, cool and digestion, pan can also be done! </h1>
Mung beans heat relief, anti-allergy, summer with mung beans to cook mung bean soup, boil mung bean porridge, not only can get rid of the heat and reduce fire, but also can enhance appetite, and mung beans in the unique moisturizing ingredients and minerals, can add enough moisture to the skin, has a good moisturizing effect.
Mung bean cake made of mung bean cake in the dessert shop has always been more popular, bite a bite of crispy slag, full of mung bean filling is super soft, in fact, the mung bean cake sold outside generally has two kinds, one is puff pastry, one is soft skin, do it at home is relatively simple, today with you to share the method of puff pastry mung bean cake.
The puff pastry mung bean cake shared with you today does not need to be fried bean paste, low sugar and less oil, and does not use lard, no butter, and the shortbread made is as layered as clear, crispy off the slag!
<h1 class= "pgc-h-arrow-right" > [puff pastry mung bean cake].</h1>
Oil skin: 150 g of ordinary flour, 60 g of warm water, 20 g of sugar, 50 g of corn oil, 1 g of salt
Puff pastry: 70 g of low gluten flour, 30 g of corn oil
Mung beans: 250 g, condensed milk 20 g, white sugar 25 g, dried cranberries to taste
【Specific method】
1, peeled mung beans in advance with water soaked overnight, hot in the refrigerator refrigerated soaking, if you use the skin of mung beans, soak well after rubbing off the mung bean skin.
2, soaked mung beans flat on the steaming drawer, steam on high heat for 30 minutes, steamed mung beans can be easily crushed into mung bean paste.
3: Mung bean paste, add chopped dried cranberries, add condensed milk and white sugar and mix well, if you want mung bean paste to be more delicate, you can also use a blender to whisk. However, mung bean paste with a grainy texture of mung beans is more delicious to eat.
4, cranberry mung bean paste divided into 40 grams, I made more stuffing, the rest of the stuffing I will use to make bread or mooncakes, can not be used to freeze preservation.
5: Knead the oil crust and puff pastry separately, cover with plastic wrap and let stand for 30 minutes, divide into 12 small portions.
6: Wrap the puff pastry in oil skin, cover it with plastic wrap in turn and continue to wake up for 10 minutes.
7, wake up the dough rolled into a beef tongue shape, rolled up from one end, folded up again, rolled up again, covered with plastic wrap to wake up for 10 minutes, wake up the dough at both ends to flatten in, roll out into a round sheet, wrap in a cranberry mung bean filling.
8, wrapped mung bean cake closed mouth, flattened, dipped in some black sesame seeds, can be baked in the oven, baked at 170 ° C for 30 minutes, you can also use a pan or electric cake bell to burn, low heat for two minutes to continue to burn for two minutes, and then turn back and forth, burn until the surface is slightly yellow.
The finished mung bean cake has a crispy skin, cranberry mung bean filling is sour and sweet, and the appetizer is delicious and not on fire!
【Tips】
I use less sugar, so it is not very sweet, like to eat sweet can add some white sugar, adding condensed milk will increase some milk flavor, no can not put, or add some milk powder is also OK. Today's mung bean cake does not need to be fried with bean paste, so the oil content and sugar content are relatively low.
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