The practice of mung bean paste shortcake, how to make mung bean paste shortcake delicious, mung bean

1.

Make cakes first: mix and knead 200g medium gluten flour and 100g peanut oil.

2.

Then make water-oil skin: 200g of medium-gluten flour, 30g of fine sugar, 0/00 g of water/kloc and 30g of peanut oil are all poured together, mixed evenly and kneaded into dough.

3.

10g oil skin, 8g ghee skin, spare.

4.

Take a piece of water-oil skin and press it into a circle, and put a pastry in the middle.

5.

Then wrap it up and close it.

6.

Sprinkle a little medium gluten flour on the chopping board, roll the dough into an oval shape with a flour needle, and then roll it from top to bottom.

7.

Roll the rolled dough into strips again with a flour stick.

8.

Then roll it up from top to bottom. Do it all, cover it with plastic wrap and let it stand 15 minutes.

9.

At this time, divide the stuffing, each serving 12g, and knead into small balls.

10.

Take a piece of static dough and roll it out.

1 1.

Put mung bean stuffing in the middle, wrap it up and close it.

12.

Squeeze by hand

13.

Put it in the baking tray. Preheat the oven 200 degrees in advance, put the baking tray in the middle layer of the oven and bake for 15 minutes.

14.

Take out, turn the mung bean cake upside down, put it on the upper layer, and bake it in the oven at 200 degrees 15 minutes.

15.

The baked mung bean cake is so crisp that it peels off when touched. After cooling, put it in a sealed box for storage, and pay attention to moisture prevention.