How to make sweet-scented osmanthus and mung bean shortbread

People cannot live without food from the moment they are born. There are many things we need to eat throughout our lives, and diet is closely related to our physical and mental health. Many patients in reality are caused by eating. Therefore, eating well can not only beautify your skin, but also prevent diseases. Now, I will introduce how to make Osmanthus Mung Bean Pancake.

1. Wash the mung beans, soak them for 4 hours, and cook them in a pressure cooker for 20 minutes. Place a strainer on an empty bowl, pour the cooked mung beans into the strainer to drain excess water, and put it into a blender in several batches to make mung bean puree. (If you don’t have a blender at home, you can also use a spoon to press it, and it is also easy to press it into bean paste)

2. Put the mung bean paste into the wok, add sugar (you can add it in batches according to your personal taste to avoid it being too sweet or too bland), and stir-fry over medium heat. Add vegetable oil in three batches, and add the next batch after the oil is completely absorbed by the soybean paste. When the bean paste becomes thick, add 15 grams of sugar osmanthus and stir well before serving.

3. Method of making water-oil dough: Heat 60g butter in water until it melts, add 40g water, 150g refined flour, 40g sugar, and knead into a smooth water-oil dough.

4. Shortcrust pastry: Mix 45ml salad oil and 90g low-gluten flour evenly and knead into shortcrust pastry dough

5. Cover the water-oil dough and the shortcrust dough with plastic wrap and let it sit for 20 minutes

6. Then knead them into strips

7. Cut into 16 equal parts

8. Take a piece of water-oil dough, flatten it with your palm, put a small piece of oil-pastry dough inside, wrap the oil-pastry, and close it with the mouth facing downwards.

9. Press the dough firmly and place it on the chopping board and use a rolling pin to roll it into an oval shape.

10. Fold 1/3 from top to bottom, then fold 1/3 from bottom to top

11. Fold the dough and turn it down, then roll it into an oval shape again.

12. Repeat the folding process twice, then spread the dough and place a piece of mung bean paste on it.

13. Wrap it up, close the top downwards, and press it firmly to close the top.

14. Roll it into a round pancake and place it on a baking tray lined with tin foil while preheating the oven. (200 degrees)

15. Brush the surface of the cake with egg yolk liquid, sprinkle with sesame seeds and bake in the preheated oven.

16 degrees, middle layer, 30 minutes. (The baking time depends on your oven, about 25 to 30 minutes. The cakes closer to the inner side of the oven are generally darker in color. You can open the oven halfway and take out the baking tray to change the direction. In addition: I didn’t have enough sesame seeds at home, so I only sprinkled half of them.)

Have you learned how to make the osmanthus and mung bean pastry that I introduced to you today? Although it has a lot of steps, each step is not complicated and very simple. As long as you follow the steps, you will definitely succeed.