Bean paste shortcake
Today was New Year's Day holiday, so I took time to make some bean paste, and wanted to make cakes again, so I made bean paste cakes. I wasn't prepared enough, but I tried to do it again, but it was very unsuccessful and I made a fool of myself.
Recipe Recommendations
- mung bean 约150 grams
- flour 约200 grams
- white sugar 100 grams
- oil 150 grams
- yeast powder 2 grams
- sweetening
- baking
- several hours
- simple
Steps for Bean paste shortcake
1
Wash the green beans, soak for half a day, steam for half an hour, and cook for another 20 minutes until the water-dried beans are cooked.
2
Use rolling dough to mash the beans while they are hot.
3
Put one tael of lard and rapeseed oil in the pan, add about 70 grams of white sugar, stir fry the bean paste evenly, and serve the bean paste.
4
Stir fry the bean paste and put it on a plate for later use. Refrigerate the rest in the refrigerator.
5
Mix flour, 30 grams of white sugar, yeast powder, leavening agent, and rapeseed oil well, add a small amount of hot water, mix into a slightly hard dough, and soak for 10 minutes.
6
Roll the dough into a long strip, divide it into small doses, wrap in the bean paste, and flatten it into a later cake. Because the dough has more oil, it is very difficult to wrap, and the filling is exposed! If you pack it well, you have to reduce the amount of oil, but if you have less oil, it will be less crispy.
7
Arrange cakes on a baking sheet on tinfoil. Relax for 10 minutes.
8
Preheat the electric oven to 150 degrees, middle layer for 20 minutes, and the fragrant mung bean paste cakes are baked! Eat one while it's hot, crispy on the outside and sand on the inside. It feels good! It's just that the shape is poor and the color is not beautiful enough.