Chinese Food
Super simple mung bean paste
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I sent a recipe of sweet potato and mung bean curd before. Considering that some friends don't like the taste of lard or there is no lard at home, and the production method of sweet potato and mung bean curd is a little complicated. Today I'll share a super simple mung bean paste and one mouthful of crisp. It can be made with ordinary vegetable oil. I hope you like it.
Cooking ingredients
Cooking Steps
Step1:Put the oil, sugar and salt into a larger container and beat them with an electric egg beate
Step2:You can see that the sugar hasn't melted completely. That's OK. That's OK
Step3:Add eggs. Continue beatin
Step4:Just hit it evenl
Step5:Add flour. Mix wel
Step6:Mix until there is no dry powder. It can be roughly lumped
Step7:Take a quarter of the bean paste and a quarter of the dough firs
Step8:Slowly arrange the dough into a long piece by hand. Arrange the bean paste into a strip of the same length
Step9:Dousha on one side of the doug
Step10:With the aid of a scraper or scraper, slowly roll up the bean paste with the dough. The face is very brittle. It has no toughness. So it's OK to take your time. It doesn't matter if there are some crack
Step11:Roll on the chopping board after rolling. Smooth the surface. Press the joint tightl
Step12:Cut into small pieces. Continue to do the remaining three quarters wel
Step13:Get the yolk ready. Break it u
Step14:Put each puff into a baking tray with baking paper. Brush the surface with yolk liquid
Step15:Sprinkle with black sesam
Step16:Preheat at 170 ℃ for five minutes. Bake in the oven for 2530 minutes. The specific time shall be adjusted according to the actual situation. It's golden on the surfac
Step17:Put one mouthful of crispy food on the baking net to cool. When it's cool, it's crispy. It's delicious to eat when it's hot. One at a time. Crispy and delicious.
Cooking tips:1. This puff is very suitable for friends who don't like the taste of lard, as well as those who don't have professional baking tools and materials at home. 2. The most difficult part of this recipe is to wrap the bean paste in the dough. The dough is very crispy and easy to crack. However, as long as you slow down and be careful, it's no problem at all. 3. This recipe is just enough to make such a full baking pan. Moreover, the finished product belongs to thin skin and big stuffing. If you like the stuffing less, you can reduce the total amount of bean paste stuffing. There are skills to make delicious dishes.
