Chinese Food
Mung bean cake with xylitol flower shape
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I like to eat pastry. I'm afraid of gaining weight. So I always try to control it. Recently, the ladies around me said that they miss my dessert, but they are trying to lose weight. So they tried to change the formula to meet everyone's comprehensive needs. It's still corn oil. I made some innovations. I chose half butter and half corn oil. I used xylitol instead of sugar. It's also delicious.
Cooking ingredients
Cooking Steps
Step1:Mix the tare material into the toaster barrel. Select and flour procedure for 13 minute
Step2:Mix pastry material
Step3:Mixed pastr
Step4:Pastry for 20 minute
Step5:Oil dough for 20 minute
Step6:A group photo of pastry and pastr
Step7:Divide the pastry into 23g doug
Step8:Divide the pastry into 13g doug
Step9:Cover with plastic wrap. Wake up for 10 minute
Step10:Divide the mung bean filling into 20g eac
Step11:The oil skin is pressed flat and covered with pastr
Step12:After all the pastry is wrapped, the pastry will wake up for 10 minute
Step13:Round, flatten, roll into tongue shape with a rolling pi
Step14:Roll up from top to bottom. Cover with plastic wrap and wake up for 20 minute
Step15:Flatten it again. Lengthen i
Step16:Roll up agai
Step17:Keep waking for another 10 minute
Step18:Thumb press face rolls in the middle. Both ends are combined and flattene
Step19:Roll to patc
Step20:Wrapped with mung bean stuffin
Step21:Closing, rounding and flattenin
Step22:Cut the opening at the edge of the doug
Step23:Brush the surface with egg liquid. Sprinkle white sesame seeds on the pistil. Preheat oven 170 for 10 minutes. Bake for 40 minute
Step24:Out of the oven to cool. Sealed for preservatio
Cooking tips:Mung bean stuffing is the rest of mung bean cake making. Refer to my last mung bean cake making method. For taste seeking, corn oil can be replaced by lard. Xylitol can be replaced by white sugar. In fact, it is a snack that needs patience and time. There are skills in making delicious dishes.
