Mung Bean Cake (Simple Version)

This is a super simple version, and its sweet and tasty, not greasy!

Food Material List

1 1 pie crust: flour 200g
2 milk 100g
3 yeast 2G
4 2 Mung Bean Stuffing: Mung Bean Blend according to your taste
5 White granulated sugar Blend according to your taste
6 Less oil Blend according to your taste

Operational steps

1 Heat the milk at 38 degrees, put the yeast milk in it for 10 minutes, then pour it into the flour.
2 Stir with chopsticks to flocculate
3 Knead until the dough is smooth, cover with fresh-keeping film or wet cloth, and wake up for 2 hours.
4 When you wake up, you can prepare the bean stuffing. Put some water in the mung bean and press it in a high-pressure pot until the water is absorbed by the beans.
5 Its more delicate to pass a basket or basket.
6 When the pot is heated, add some oil and sugar to stir-fry, then add mung beans to stir-fry. When the heat is medium, you can adjust it properly yourself.
7 Stir-fry until the bean paste is not touched, so that the cake can last for a long time.
8 When the dough wakes up, knead it again, then divide it into proper dosage, and you can start filling.
9 Take a proper amount of bean paste, wrap it in a cake crust and press it into shape.
10 Just dip in some raw white sesame seeds, either on one side or on both sides.
11 Keep the oven at 190 degrees for 30 minutes with an oven; use the pan without an oven. The pot is heated, pour a little oil, the oil will be poured out of the pot all over again, and then put the cake down, the lid of the small fire is branded to golden on both sides to prepare for the pot.
12 Its really delicious with a cup of homemade soybean milk. Suitable for breakfast or afternoon tea! If you like, please pay attention to me! There will be more healthy food practices in the future! Welcome to pay attention to each other and exchange experience!

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