Method for making crispy mung bean cake

Ingredients: low flour (320g) and corn oil (90g).

Seasoning: sugar (30g), mung bean paste (proper amount) and water (100g).

Kitchen utensils: electric oven

1, oil skin material: low flour 200g, corn oil 45g, water 100g, sugar 30g.

2. Knead into smooth dough and relax for 15 minutes.

3. Oil skin material: low flour 120g, corn oil 45g.

4. Knead into smooth dough and relax for 15 minutes.

5, bean paste, dough, are divided into equal points, knead round, relax 15min.

6. The oil package is crisp, round and slack 15min.

7. Roll into a cow tongue.

8. Roll up and relax 15 minutes, and repeat this for 2~3 times.

9. Take one and cut it in the middle.

10, stand up.

1 1, press flat.

12, wrapped in mung bean paste.

13, just a baking tray.

14, oven preheating 190 degrees, 15 minutes, turning over 10 minutes, and finishing.