Mung bean convex with sesame aroma

material

Mung bean paste (divide each weighing about 50 g): Peeled mung beans 200 g, water 400 g, oil 3 tbsp, sugar 200 g.

Marinated meat filling (each weighs about 20g): Fresh shallots, peeled and tessed net weight 80g or commercially available 4 tbsp shallot puff pastry, 200 g of ground pork, 2 tbsp white sesame seeds.

Seasoning: 1 tbsp cooking wine, 2 tbsp soy sauce, 1 tbsp sugar, 1/4 tsp salt, 1/4 tsp ground white pepper.

Oil crust (divided into about 27 g): 170 g of medium gluten flour, 25 g of powdered sugar, 65 g of olive oil, 70 g of water.

Puff pastry (each weighs about 20 g): 180 g of low gluten flour, 60 g of olive oil.

method

1. Put 200g of peeled mung beans and 400g of water in a large bowl, soak for 2 to 3 hours to fully absorb the beans, move into an electric pot, and steam the beans like rice. Heat 3 tbsp of oil in a frying pan, then put the steamed soft beans into the pan and stir-fry until they become a paste (no bean kernel particles are visible), add 200g of sugar, and continue to stir-fry until the water is dry and in a ball, which takes about 10 to 15 minutes. Fill with bean paste and let cool.

2. If you use fresh shallots, peel and remove the shallots, cut them into cubes and set aside. Put the white sesame seeds in a clean oil-free pot, sauté over low heat, turn the color to golden brown, then pour into a small bowl and pound with a rolling pin to allow the sesame seeds to crack slightly, making the sesame aroma easier to release.

3. Heat 1.5 tbsp oil in a wok and stir-fry the chopped shallots over medium heat, making sure to dry the water in the shallots. Stir-fry until the chopped shallots turn golden brown, add the pork grind and stir-fry until it changes color, add all the seasonings and stir-fry well, then continue to stir-fry until the soup is dry, add the crushed white sesame seeds and stir-fry well, and let it cool to become the marinade meat filling. (If you use commercially available fried shallot crisp, you can fry it at the same time as the pork grind)

4. Place all the oil in a large basin, stir well, and knead into a smooth surface dough, covered with plastic wrap or covered for half an hour. In addition, put all the puff pastry ingredients in a large bowl and stir well to form a ball, that is, puff pastry dough.

5. Divide the oil crust, puff pastry, and mung bean paste into 12 equal parts (please refer to the instructions in the material column for the weight of each). Wrap a puff pastry in the oil crust, push it forward and forth from the middle into a sheet about 18 cm long, and then roll it up from one end, this is the first rolling.

6. Turn the puff pastry roll in a different direction, start from the middle, push back and forth to open the long sheet, and then roll it up from one end, this is the second roll. Then let stand and relax for 20 minutes.

7. Take advantage of the gap and wrap the mung bean paste into the marinated meat filling one by one. Because the marinade meat is relatively loose, I kneaded the mung bean paste into a bowl, placed it on the electronic scale, and then scooped in the brine meat filling weighing about 20g. Then, like a dumpling, press the meat filling with the thumb of the left hand, and slowly collect the bean paste with the tiger mouth of the right hand, completely wrap the meat filling into the bean paste, and rub it into a round ball for later.

8. After the puff pastry is rolled twice, place the puff pastry roll facing up, use your fingers to fold the two ends of the roll to the center, press, roll out the dough with a rolling pin into a round sheet, put in the bean paste marinade meat filling, close the puff pastry, pinch the opening, place the opening facing down on the baking pan, gently press the surface with your hands, and then use the tail end of the bamboo skewer to dip the red food coloring, stamp the red dot on each crust.

9. Preheat the oven to 325 F/ 170C, bake in the oven for 10 minutes, then cool down to 300 F / 150 C, continue baking for 20 minutes, let cool.