Mung Bean Pork, favorite crisp and soft mouth (add the most labor-saving version of mung bean stuffing production method)

Published Jun 15, 2022 at 21:20pm ET

Last week, I went to Xian to play. When I was shopping near the Bell Tower, I found a small bakery with small doors but overcrowded people. When I squeezed in, I found that everyone came for the mung bean pastry with the characteristics of the shop. There were only three kinds of products: bean paste, sesame and the original taste. After tasting an original flavor, I immediately added 3 dozens of singles. After each tasting, I found that the original flavor was the best. Crispy skin was crisp, and the filling was sweet but not greasy. On the way back, walking and eating with my daughter is the solution to a box! I never forget it when I got home. After a few liters of saliva, I began to play tricks. After several experiments, I finally got my daughters approval and said that it was better than the last one. Haha, well, I think so too! ____________.

Food Material List

1 Self-made Mung Bean Filling 750g
2 Oil Skin (25 Quantities)
3 Plain flour 320G
4 Clean water 140-150 G
5 sugar 60-70g
6 salt Few
7 Lard or vegetable oil or butter 95g
8 Crisps (25 quantities)
9 Plain flour 200g
10 lard 100g
11 Mung bean stuffing
12 Peeled mung bean 300g
13 Clean water Appropriate amount
14 Butter or corn oil 40g-50g
15 White granulated sugar 60g
16 Milk or maltose 20g (no need)

Operational steps

1 Weighing good material. Mung bean stuffing is the peeled mung bean I bought, cooked and fried. According to their own taste, it is suggested that some of the finished products will have sandy taste, and crispy skin match!
2 Put the crust material in the bread machine for 15-20 minutes with a flour blending procedure. The water absorption of flour varies slightly according to the amount of water absorbed. The proportion of water is generally 45%-50% of the flour content. "Dont be too dry!" Of course, you can also knead with your hands, and eventually knead the dough gently. You can pull out the thin film, and the hole is more rounded.
3 The pastry material is mixed evenly and then kneaded into a ball. Then cover the film and relax for a few minutes.
4 The kneaded crusts were divided into 24 grams each, and the crisps into 12 grams each.
5 Flatten a crust with your palm and wrap a crispy bun. Cover it with a fresh-keeping film and relax for about 20 minutes. At the same time, divide the prepared mung bean filling into 30 grams each.
6 Roll the mixed pastry into rolls and close the mouth upward.
7 Return the dough and roll it for a second time.
8 The rolled-up shape of the rolled-up roll-up roll-up roll-up roll-up roll-up roll-up roll-up roll-up roll-up roll-up roll-up
9 Take a dough and press it with your thumb in the middle.
10 Then press the two sides slightly in the middle to form a small round embryo.
11 Roll the dough slightly, take a piece of mung bean stuffing and wrap it in. Be careful not to roll the dough too big. When wrapping, let it crawl slowly. Close down, not too thick at the bottom.
12 Wrap up the round shape.
13 Flatten the mung bean pastry with your fingers.
14 Put it in the preheated oven at 180 degrees for about 20 minutes. No need to be too colored. Before entering the oven, I put a small fingerprint on it with red koji rice flour.
15 Take advantage of the heat to eat a crisp and fragrant, really wood has a way to gracefully bite open. After eating, I bit a slightly flat print
16 Exclusive Lazy Edition Mung Bean Stuffing Stir-frying Method:
Peeled Mung Bean Washing (Universal Taobao to find) No mistake, clean, put in the rice cooker, put in the normal amount of water cooked! Yes, not too much water. I use the most common beautiful rice cooker, according to the essence of boiled button, cooked time is about 40~50 minutes. When its time to stir with a wooden spoon, the beans are already soft. When its hot, add white sugar (milk flavor can be added to make milk, or maltose flavor and increase viscosity) and stir evenly. At the same time, mix the mung beans into a stuffing! Yes, a little mixing has become stuffing, do not need to mix the machine to stir, unless the pursuit of a fine Rongrong taste, I like the state of sand a little granular feeling! Try sweetness while mixing! I use the lowest amount of sugar! Eat always so entangled, want to eat and worry about more -
pot into corn oil or butter to 8 minutes heat, the mung bean filling into, small fire stirring can be even, like filling with a little pot of crispness can be fried for a while! (I usually pick out the fried crisp peel and eat it raw, haha! No way. Mung bean stuffing is my favorite.

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