Mung bean crispy cake
The oven temperature and baking time depend on the temper of the oven
Step 1 . Soak mung beans for 2 hours in advance and press them to maturity in a pressure cooker
Step 2 . Add white granulated sugar and light cream and cover the dough with fresh-keeping film for standby, which can be made into bean paste (for specific operation, please refer to my recipe "mung bean cake" practice)
Step 3 . Add all the dough ingredients into the toaster
Step 4 . Start the dough mixing program for 15 minutes, and shoot it without adjusting the time. Hey hey ~ (in fact, hand kneading is also very convenient, ha, I was in a hurry at that time)
Step 5 . Knead the dough directly by hand and let it stand
Step 6 . Mung bean paste is divided into 15 equal portions
Step 7 . The oil surface is also divided into 15 equal parts
Step 8 . The dough is also divided into 15 parts
Step 9 . First make the crust, take a loaf of bread and butter and put it into the dough
Step 10 . Pinch and wrap the rest with the mouth down
Step 11 . Take a wrapped dough and roll it into thin slices
Step 12 . Roll it up from the bottom, place it vertically, and then "others"
Step 13 . Roll it vertically again. Don't roll it out
Step 14 . Putting it in order actually gives it time to relax
Step 15 . Take a rolled dough, flatten it, and wrap it with mung bean stuffing
Step 16 . Close the mouth down and press it flat. At this time, the oven is preheated 170 degrees
Step 17 . Brush with egg liquid and sprinkle with sesame seeds
Step 18 . Put it in the preheated oven for 30 minutes
Step 19 . Fragrant and crisp
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