【Puff pastry cake with mug bean filling】
by MaomaoMom
Chinese people loves puff pastry cakes. This cake has light, flaky wrap and delicious mug bean filling, you got to try this.
Prepare time: 2 hour
Cook time: 35 minutes
Level: Medium
Serves: 16 servings
Ingredients:
Puff pastry:
1) 1 cup unsifted all purpose flour (160g), 1.5 tbsp sugar (20g), 3.5 tbsp lard (52g);
2) 4 tbsp water (60 g);
3) 3/4 cup unsifted cake & pastry flour (113g), 1 tbsp green tea powder, 4 tbsp lard (60g).
Mung beanfilling:
3) 1/2 package of split mung bean husked (200g), 2 cup water (500g);
4) 1/2 ~3/4 cups sugar (104~160g), 1.5 tbsp corn starch, 2 tbsp condensed milk, 1/4~1/3 cup corn oil (52~65g);
Directions:
Mung bean filling:
1: Rinse mung bean and place inside InstantPot pressure cooker. Add 2 cups water(Picture 1). Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 25 minutes of cooking time. When it’s done, wait 5 minutes and then release the pressure and open the lid (Picture 2).
2: Transfer cooked mung bean to a non-stick pot(Picture 3). Add all ingredients of Ingredient 5), stir and cook at medium-low heat until mung bean filling sticks together and no water vapor is produced (Picture 4). Let it cool. Knead on a clean surface for a few minutes, then weigh 16 of 35g portions. Form into balls (Picture 5) with your palms, set aside.
3: Dough: place flour and sugar in Ingredient 1) in a container and mix well. Add diced lard and 4 tbsp water (Picture 6). Work with your fingers and combine to form a soft dough. Knead a few times until form smooth dough (Picture 7). Cover with plastic wrap and let it rest for 20 minutes.
4: Oil paste: place flour and green tea powder in Ingredient 3) in a small container (Picture 8), mix well with a fork. Add diced lard, and work with your fingers to form a ball, then cover and set aside.
5: Knead the dough a few times and then divide into 8 equal portions (Picture 9) and also divide the oil paste into 8 equal portions (Picture 10). Flatten each dough to a circle and place one oil paste ball on top (Picture 11). Carefully work the dough up to cover the oil paste and seal it (Picture 12). Roll with your palms to form a ball. Repeat for the remaining 7 portions. Cover others with plastic wrap while working on a dough.
6: Press down each ball and roll out into an oval about 15 cm long (Picture 13). Roll from bottom to top to form a slender roll (Pictures 14). Repeat for the remaining 7 portions. Press down each roll (Pictures 15)and roll along long direction out into an oval about 15 cm long (Pictures 16). Roll from bottom to top to form a slender roll (see Pictures 17).
7: Cut each roll into 2 equal portions (Picture 18), press each half down (Picture 19) and roll out to 7-8 cm circle. Please one mug bean filling on the center (Picture 20). Carefully work the dough up to cover the filling, seal the opening (Picture 21), Turn it upside down and place it on parchment paper lined baking sheet (Picture 22).
8: Preheat oven to 350F/18C, bake puff pastry cakes at 350F/18C for 35 minutes, cool before serving it with Chinese green tea.
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