Mung Bean Soft Crisp Cake

Name: Mung Bean Soft Crisp Cake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 200g All-purpose flour; 30g white sugar; 2g Baking powder; 80g Lard; 90g Cold water; 100g All-purpose flour; 50g Lard; 500g Mung bean filling

Mung Bean Soft Crisp Cake made with all-purpose flour, white sugar and baking powder, baked until light, fluffy and golden. Great for beginners and experienced home cooks alike.

1 hrNewMedium Baking Roast Sweet

Instructions

1
Use water-oil skin ingredients in the bread machine with the dough function to form dough.
2
Mix the oily skin materials and form a dough.
3
Wrap the oily skin around the water-and-oil dough and pinch it tight.
4
First roll out the edges, then roll it into a thin sheet of dough.
5
Roll it into a long strip from one end.
6
Divide into 20 equal small doses.
7
Flatten the small dough portions by pressing and rolling them out.
8
Divide the mung bean filling into portions of 25 grams each, and wrap them in the mung bean filling.
9
Pinch the sides of the tiger's mouth together and gently flatten.
10
Place it in the baking tray and spray a layer of water on the surface.
11
Middle rack of the oven, 200 degrees for 15 minutes, flip once in the middle.
12
Finished product photo. Fresh out of the oven, it has a crispy texture; after refrigeration, it has a soft and crispy ice cream-like texture.