lvdousu
The simplest and most common meringue crust and the simplest and most common stuffing are no longer simple when put together. I used butter and salad oil to replace the lard in traditional meringue snack making, and I felt much healthier. With the crispy outer skin and the right sweet filling, it's really suitable for afternoon tea snacks!~
Recipe Recommendations
- butter 35 grams
- eggs half a
- corn oil 40 grams
- mung bean stuffing appropriate amount
- sugar appropriate amount
- black sesame appropriate amount
- salt 1 grams
- water 50 grams
- sugar 70 grams
- sweetening
- baking
- an hour
- ordinary
Steps for lvdousu
1
Boil green beans with water for half an hour until cooked well
2
Put it into a food processor and polish it into mung bean paste. You can also omit this step
3
Pour the mung bean paste back into the pan
4
Add black sesame seeds and sugar
5
Drain the water over low heat, and be careful to stir constantly to avoid clogging the pan
6
Add all the ingredients of the water and oil skin to a basin
7
Knead into a smooth dough
8
Add the meringue ingredients to another basin
9
Knead into pastry dough
10
Relax the oil meringue and water and oil crust at room temperature for 30 minutes, and divide into 9 dough pieces of uniform size (the number can be adjusted)
11
Place the pastry on the water and oil skin
12
Wrap the pastry with water and oil, and close it upwards
13
Roll out the dough into long strips
14
Roll up the dough along the long sides
15
Roll it up and rotate it 90 degrees
16
Roll it out again
17
Also roll up along the long side, repeat rolling and rolling once
18
Roll it up, flatten it, and roll it round
19
Wrap in mung bean filling
20
Round, close down
21
Lay oil paper on a baking sheet, add dough, and brush egg mixture twice on the surface
22
Sprinkle sesame seeds on the surface, preheat in the oven, and bake at 180 ° C for about 25 minutes.