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This mung bean cake is easy to prepare, no need to stir fry the filling, make puff pastry, not even need an oven. This is one of the Asian style cakes that I will make forever!
📝 Recipe (Ingredients)
* Mung Bean Filling
200g Peeled Mung Bean
50g White Sugar
1g Salt
30g Butter
20g Condensed Milk ( Optional)
* Dough
250g All-purpose Flour
3g Baking Powder
3g Instant Dry Yeast
115g Water
10g White Sugar
30g Coconut Oil
* Preheat the Oven at 175°C (340°F) bake for 20 minutes and flip in the middle
📢 Tips and Tricks
* Please use a scale for more accurate ingredients ratio.
* The bean filling ingredients need to be added right after the steaming completed. In this way , very easy to turn it into a filling dough.
* It is no need to knead the dough like making bread, strong gluten membrane.
* Freeze them if you can't finish. Thaw first and then microwave few seconds will make it perfect!
* If you use the green beans with skin, please refer this video for the filling https://youtu.be/5yEpqmaRUkk
#MungBeanCake #GreenbeanCake
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夏天来了， 制作清凉解暑的绿豆饼， 就碗绿豆汤， 是不是想着都觉得心旷神怡！清新宜人！今天做的这款软皮绿豆饼， 无需开酥， 炒馅这些，追求快捷低脂低热量的同时保证饼皮的柔软。 相信你做过后也会把它列为一辈子都会做的糕点之一！不爱吃绿豆的就换成红豆或者椒盐的都可以哦！
#绿豆饼 #软皮绿豆饼 #不开酥的绿豆饼
软皮紫薯芋泥饼 也非常的好吃！ 保姆级教程在此：https://youtu.be/BFPQqeGecJM
📝 食材
* 绿豆馅
200g去皮绿豆
50g白砂糖
1g盐
30g 黄油
20g炼乳 (选用）
* 饼皮
250g中粉
3g 泡打粉
3g 即发干酵母
115g 水
10g 白砂糖
30g 椰子油
📢 小贴士
* 做糕点也尽量用厨房称， 这样可以保证原材料的比例。
* 绿豆馅记得要趁热加入其他材料，热的时候绿豆很软所以才会很好的拌均匀。
* 饼皮无需揉出手套膜， 大致光滑即可。 面团里面的固态油不要省略。
* 如果吃不完可以冷冻保存。 室温解冻，然后微波几秒， 和刚蒸的没有两样！
* 如果用的时带皮绿豆可以参考之前一期的绿豆饼视频， 那一期的饼皮会更香一些因为里面加了酥油层， 都好吃的！ https://youtu.be/5yEpqmaRUkk
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