Crispy and mung bean cake

Recipe Recommendations

• low powder 320g
• corn oil 90g
• sugar 30g
• mung bean paste appropriate amount
• water 100g

• sweetening
• baking
• several hours
• ordinary

Steps for Crispy and mung bean cake

1

Oil skin material: low flour 200g corn oil 45g water 100g sugar 30g

2

Knead into a smooth dough and relax for 15 minutes

3

Oil coating material: low flour 120g corn oil 45g

4

Knead into a smooth dough and relax for 15 minutes

5

Bean paste (I found the recipe online and made it as good as the one bought outside. You can make it yourself) The dough is divided into equal portions, rolled and relaxed for 15 minutes

6

Oil bag is crispy, round and relax for 15 minutes

7

Roll it into an ox tongue

8

Roll it up and relax for 15 minutes. Repeat this 2 - 3 times

9

Take a middle incision

10

stand up

11

flattened

12

Wrap in mung bean paste filling

13

Just the right size of the baking sheet (I used half the portion)

14

Preheat the oven to 190 degrees for 15 minutes and turn it over for 10 minutes. Finish it with your belt and go to school

Recipe Categories

• baking Recipes