咸绿豆酥饼 Mung Bean Pastry  (素油版 / Vegetarian)

咸绿豆酥饼 Mung Bean Pastry (素油版 / Vegetarian)


Hello everyone, I am Xiao Gaojie. Today we make a particularly delicious, and vegetarian mung bean pastry On the first day, mung bean soaked in water overnight The next day has been soaked soft put on the steamer Steam in medium low heat for 35 minutes whiling steaming beans, we will make the dough dissolve sugar in water all purpose flour, oil sugar water briefly knead the dough then let it rest, after 20 minutes, come back to work with it after resting knead the dough to completely smooth, about 3-5 minutes. let it rest for another hour. Making oil mixture: Flour all purpose flour or pastry flour are both OK, because there is no water inside, and no gluten can be formed. Now let’s make the fillings. Mung bean after steam is very soft Slightly cool a little and put it in a blender. Prepare three red onions, peeled Shred Pouring oil in the pan When the oil is not very hot, put the onion low heat to fry it to brown take out At this time, the oil already has a very rich onion flavor. Put in the mung bean the steamed mung beans have little water, and are easy to fry. 3-5 minutes is enough. Add sugar, white pepper and salt Although it is savory flavor, it usually uses a lot of sugar. Stir well and turn off the heat. Finally put the fried red onion into it. After a little cool, use an ice cream spoon to divide into 16 fillings. Everything is ready, we start wrap The dough is taken out and divided into 16 small pieces do the same is for oil and flour mixture Then keep splitting into two Finally, 16 small pieces evenly divided Wrap the pastry in the dough. Then flatten, two folds When you do folds, keep the glossy surface below. This will become the smooth surface on top of the mung bean pastry Let it take a break after each operation, and then do the next step. Once again, fold up. Because this cake is very thin, it doesn’t need so many layers. 9 layers is enough. Let it rest for a while Take another one to operate Its smooth side is facing down, pinching it in four corners roll flat You can see that its layers are already very thin. Put mung bean stuffing Turn it over Try not to touch the surface with your hands Final seal Then flatten a little After wrapping, do not rush to bake, relax for 15 minutes Just use this time to preheat the oven Before entering the oven, decorate with red dots Follow the temperature and time on the screen to bake This is an advanced recipe You may encounter many problems when making it maybe your are not very skillful. But no matter what the problem, I hope you can finish it. Because as long as you wrap the oil and flour into it No matter how you play with it, it is layered. And the taste of mung bean is already flavorful It is a dry filling and is shaped Even if you bake it, it won’t run out. So, the process may be messy, but the outcome may be complete. Thank you for watching, I am Xiaogao, we will see you next time:)