The practice of mung bean cake

Wash mung beans several times, pour them into an electric pressure cooker, then add water 65438+ 0.5 cm higher than mung beans, and then cook.

After cooking, pour into a bowl, add 50 grams of sugar, stir into mung bean paste, pour 50 grams of corn oil into the pot, and then add mung bean paste.

Stir-fry until the water evaporates and the mung beans dry. Put 300g flour, 60g corn oil and 120g water into a bowl, knead into dough to make a water-oil skin, and cover it for 20 minutes.

Put 250g of flour and120g of corn oil into a bowl, knead dough to make cakes, roll the water-oil skin into skins, and wrap the cakes in the water-oil skin.

Then roll it into skin, wrap it in a mung bean bag, press it into the shape of a round cake, brush a layer of oil in the pot, and start baking the mung bean cake until both sides are golden, and the mung bean cake is ready.