Do you remember the mung bean cake you ate before? Many friends like that unique old-fashioned taste very much, and this time I will reproduce it.
Three recipes were studied successively, with baking powder, yeast, baking powder and yeast mixed together, and two production methods were used, oven and pan ~
Made by yourself, clean and hygienic, real materials, no flavors, no additives, the truest and purest taste ~
Mung bean cake, should be done every summer, clear the fire to heat and can relieve the heat. Today's sharing with you this is different from the puff pastry mung bean cake, the crust is not opened, soft and not greasy. Thin skin filling, soft skin, sweet mung beans, eat a bite to fall in love, suitable for all ages, not greasy.
Freshly baked, it is already full of aroma, soft and sticky thin skin wrapped in powder sweet filling, bulging round, white and fat, and a little brown on the upper and lower sides.
Eat it while it is hot, the outer skin is soft and sticky, the inner filling is sweet, very refreshing, there is no thick feeling of puff pastry and the sweetness of the stir-fried filling, more is the fragrance of the mung bean flavor, even eat a few pieces do not feel greasy.
After refrigeration, it is a different taste, the crust does not harden, the filling is cold and soft and sweet, very relieving.
The method is simple, no need to stir-fry the filling, no need to open the puff pastry, very suitable as a breakfast or afternoon tea snack, do it yourself more assured, healthy without burden!
Soft-skinned mung bean cake
Peeled mung beans 200 g
Sugar 40 g
Condensed milk (or honey) 15 g
Crust
Ordinary dough (medium gluten flour) 250 g
Water 110 g
Corn oil 40 g
Sugar 30 g
Yeast 2 g
Baking powder 4 g
(1) Peel the mung beans and wash them several times with water, then pour in clean water and soak for about 4 hours
(2) Soak the soft mung beans, pour into the mesh cloth, put into the steamer, steam for about 30 minutes, so that the steaming is separated from the water, there will not be too much water
(3) The mung beans after steaming are not particularly moist, pour sugar and condensed milk, mix well, can be seasoned, but also increase viscosity
(4) Divide into 25 grams / pieces equally, cover with plastic wrap, refrigerate and store
(5) Make the crust: Mix all the ingredients of the dough evenly, knead the dough that does not see dry powder, cover with plastic wrap, and relax for 10 minutes
(6) Take out the loose dough, like rubbing clothes, knead the dough smooth, cover with plastic wrap, and let it rise for 15 minutes
(7) Sprinkle dry powder on the operating table and knead the dough into large dough sheets
(8) Brush with a thin layer of oil, sift dry powder, and then roll up from top to bottom
(9) Divide the thick noodles into 20 small doses, about 23 grams
(10) Take a small agent, roll out, the middle is thicker, the surrounding is relatively thin, wrap in mung bean filling, slowly push to the closing mouth, tighten the mouth, flatten it, and form a thick round cake. Remember to preheat the oven in advance.
(11) Put into the oven, the upper tube 200 degrees, the lower tube 180 degrees, bake for about 10 minutes, the specific temperature time, according to their own oven adjustment, soft skin mung bean cake, not suitable for baking too colored.
Freshly baked white fat, bulging, thin skin filling, bite, soft sticky crust, pink sweet filling, very old-fashioned taste!
After refrigeration, the fragrance of mung beans is more obvious, emitting more mung bean flavor, very pure taste, with soft sticky crust, even eat a few pieces do not feel greasy.
Tips:
Soak the peeled mung beans in advance, which is easy to steam. When steaming, you can add a mesh cloth and steam in hot water, so that there is not so much water. With peeled mung beans, it needs to be soaked one night in advance and steamed
Steamed mung beans are flavored with sugar and condensed milk, and no condensed milk can be exchanged for honey or a little more sugar.
Prefer more delicate, you can beat the steamed mung beans into a puree, but there are particles will not affect the taste, but increase the bean flavor of mung beans
You can fry in a frying pan, over low heat, cover the lid, fry one side until slightly yellow, turn over and continue to fry slowly
This soft-skinned mung bean cake will not harden when refrigerated, and the taste will be cooler and cooler