CHINESE MUNG BEAN RECIPES RECIPES

Steps:

• In a pestle and mortar, crush the roasted cumin seeds.
• Heat the oil in a small frying pan over medium heat. Sauté the garlic until golden brown and leave the garlic in oil. Remove from heat.
• Toast bread slices on a grill or under the broiler, remove bread, and place on serving plates
• spread each slice with a thin layer of olive oil using a pastry brush or spoon.
• Top each slice of bread with crushed cumin seeds, minced garlic, chopped cilantro, and red pepper.

Steps:

• Heat up the pan and saute the minced garlic
• After the garlic comes out, add the pork filling
• After frying until slightly dry, add appropriate amount of soy sauce, rice wine, sugar
• Keep cool and set aside
• Oil skin production: first mix powdered sugar with 23g butter evenly
• Then add the all-purpose flour that has been sifted in advance and mix it by hand.
• Add cold water in 2 or 3 times (each brand of flour has different water absorption properties, so it is recommended to add it in batches), knead for 3-5 minutes after kneading
• Seal the bowl with a fresh-keeping mold or put it in a fresh-keeping box to wake up for 40 minutes (After kneading the dough here, it should be sufficient when you wake up, and it will not break easily when it is wrapped in shortbread)
• Pastry production: directly add 30g butter to the sifted low-gluten flour (the butter should not be warmed to too soft, otherwise it will be very sticky to handle!)
• Pack the butter and low-gluten flour evenly into a dough by hand, wrap it in a fresh-keeping mold and put it in the refrigerator to make the dough a little harder. It is better to operate (you don't need to knead the dough for too long, the flour will affect the taste)
• Encrusting production: divide the wake-up oil skin and shortbread into four small groups
• Open the oil skin squeeze rod, the smooth surface is on the outside
• Put a shortbread dough on the oil skin, wrap it in the palm of your hand, and squeeze it tightly
• After the pastry is wrapped, press it into an oval shape
• And then open it into a big oval piece
• The smooth side rolls up underneath
• Cover with a damp cloth or put it back in the crisper to rest for 10 minutes after rolling
• Take out the freshly rolled oil-skin pastry dough, the rod is long
• Roll it up again
• Roll it up and rest for 20 minutes, you can take advantage of the longer time to prepare the stuffing to be wrapped in
• Divide mung bean paste into 4 small balls of 20g and 15g each
• First squash 20g of red bean paste
• Put an appropriate amount of braised pork filling and pork floss, then squeeze the 15g small round just prepared and cover it on the filling, then squeeze it into a circular shape with your hands.
• Pinch both ends of the rested dough
• And then pressed into a round flat shape
• With the smooth side facing out, wrap the red bean paste balls that have just been squeezed in
• Slightly squash the wrapped ball into a flat shape
• Bake at 140 degrees for 10 minutes, then set it to 110 degrees for 15 minutes. To prevent the surface of the mung bean from being colored, it will be baked at a low temperature for a longer period of time. If you are afraid of coloring, you can also spread a layer of aluminum foil to prevent coloring.