Soft mung bean cake
| Soft leather material: | All-purpose flour 300g |
| Baking powder 6 grams | Fine sugar 20 grams |
| Corn oil 90 grams | Warm water 150g |
| Stuffing: | Peeled mung beans 400g |
| White sugar 70 grams | Corn oil 80g |
Step 1
1️⃣Soak the mung beans one night in advance. 2️⃣Put it in a pot and steam it (you can also put it in a rice cooker to cook it) and it will become soft when squeezed. 3️⃣Let cool, put it into a food processor, and beat into a fine paste 4️⃣Pour into the pot, turn on medium-low heat and stir-fry constantly to prevent the bottom from burning. 5️⃣Add sugar and oil in three batches, stir-fry each time until melted, then add the next time, stir-fry until it does not stick to the pan or stick to the spatula. 6️⃣After cooling, cover with plastic wrap to prevent the surface from drying out.
Step 2
1️⃣Pour flour into a bowl, add baking powder, sugar and stir evenly.
Step 3
2️⃣Add warm water and stir until there is no dry flour. Pour in corn oil and stir evenly. Knead into a soft dough. 3️⃣Cover with plastic wrap and rest for 10 minutes
Step 4
4️⃣ Divide the relaxed dough into 35 pieces, cover with plastic wrap and set aside.
Step 5
5️⃣ Divide the mung bean filling into 35 portions, roll them into balls and set aside.
Step 6
6️⃣Take a piece of dough, flatten it and wrap it with mung bean filling
Step 7
Slowly push the dough upwards from the bottom, and pinch the edges tightly to prevent cracking.
Step 8
7️⃣Turn on low heat, put the pan into the pan without brushing oil, and fry until one side is golden brown.
Step 9
Flip and continue frying until golden brown on both sides.
Step 10
The soft-skinned mung bean cake is ready. The skin is super thin and soft when pressed.
Step 11
The skin is thin and the filling is big. The mung bean filling inside is sweet and has a delicate texture, which is super delicious. Soft-skinned mung bean cake recipes
