mung bean cake

Wash 250 grams of mung beans with water, place them in an electric pressure cooker, add 350 grams of water and cook them. Use a cooking machine to batter the cooked mung beans, add oil to the pan and add white sugar, and melt the white sugar. Put the mung beans into the pan and stir fry until there is no moisture.

Oiled dough; 200 grams of medium-gluten flour, add a small amount of salad oil to form dough. Water-oil noodles; 200 grams of medium-gluten flour, add water and salad oil to form dough, and wake for 10 minutes. Wrap the oily dough with water and oil dough, just like making a steamed bun. Gently press it with your hands, use a rolling pin to roll it into an oval cake, fold it in half twice, roll it up before rolling, and cut it into 30 grams. Small dough, roll it into a little less thicker than the dumpling skin, wrap it in the mung bean paste, gently press it, brush with both water and egg liquid, and dip it in a little sesame seeds to make a complete mung bean cake. Put on the baking sheet, preheat the oven at 200 degrees, and place on the baking sheet for 25 minutes.