mung bean cake

After yesterday's meeting, I started a happy life for a short holiday. At eight o'clock in the evening, I took out the green beans, washed them and put them in the Adi pot, added water to soak them, and threw another handful into the rice cooker. Recently, thanks to my baby's fragile stomach, I have had porridge three times in a row. I ate rice and mung bean porridge this morning. After that, I slept happily! Happy! Relax! I also went to bed at eight o'clock! After breakfast, Adi put the pot on the pot and put the porridge on it. After 20 minutes, the green beans blossomed and were very soft. Crush the beans with a spoon. I like to keep the green bean skins, so I think they are real. Hehe! Start frying the stuffing! Casserole (no iron pot, no other thick-bottomed pot), low heat, 100 grams of salad oil, 300 grams of rock sugar, break the rock sugar while cooking, add 943 grams of cooked green beans when the sugar is sticky but not syrup, use a spoon to stir constantly. About 40 minutes, the mung bean filling becomes very dry and the spoon cannot stir. Turn off the heat, serve it out, and let cool!------ This process was so painful that my hands shook in the end! Next, make meringue. Water and oil skin: 400 grams of low flour, 120 grams of lard (this is from grain pigs, not water injected. But there was not so much lard, so I used 30 grams of lard, 90 grams of butter), 80 grams of sugar, and 200 grams of water, stirred and kneaded into a ball. Cover with plastic wrap and relax for 30 minutes. Then make oil skins. Oil skin: 240 grams of low flour, 120 grams of lard. Stir well, electricity will be displayed at this time

Press the water and oil skin flat and place it in the oil skin, wrap it on, and relax for 15 minutes. It takes exactly 15 minutes from the first one to the end of the 32nd one. Take out a wrapped dose, press it flat, roll it into an oval shape with a rolling pin, roll it from top to bottom, then turn the roll 90 degrees, then roll it gently from top to bottom, then roll it from top to bottom, and place it aside. Relax for 15 minutes. Take a skin, roll it like rolling a dumpling skin, wrap it in the mung bean filling, close it, and place it on the chopping board. This three-stage map

This is waiting to be put into the pot. It is white, fat, and very tempting!

Put it in an electric cake pan, leave the lid open for sale. My husband said it directly, which is really formalism. Whatever you love!

Maybe I was too pursuing real ingredients and put too much mung bean filling, so I only used 17 ingredients to wrap it all up after making 31 ingredients (one of them leaked in the crispy pastry, so another ingredient was used)

The last dozen were directly wrapped in bean paste filling, and the taste was also good. It seems that there are many kinds of fillings you can use this method